The greatest bean dinner is called the bandeja paisa: Beans, rice, arepas, fried green or black plantains, avocado, a thin slice of grilled steak, deep fried pork rinds (known as chicharrones), a chorizo or two, a side of ají to sauce everything up, and a fried egg to top it off.
Place beans in a large bowl and add 2 tablespoons salt. Cover with cold water by 6 inches and allow to sit at room temperature overnight. If using a pressure cooker, this step can be skipped.The next day, drain beans and set aside. Heat oil in a large heavy-bottomed saucepan or pressure cooker over high heat until shimmering. Add pork belly and cook, stirring occasionally, until well-browned and crisped on all sides, about 10 minutes total.
Add tomatoes and onions and cook, stirring frequently until softened, about 3 minutes.Add beans, sugar, and 1 tablespoon salt. Cover with water by 2 to 3 inches and bring to a boil. Reduce to a simmer and cook, stirring occasionally and adding water as necessary, until beans are completely softened and liquid is thickened but still soupy, about 3 hours. .Season beans to taste with more salt and sugar and serve with cooked rice, avocado, plantains, fried eggs, steak, and ají as desired.
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