Place dried, washed beans in a bowl, add water and let them stand at room temperature for 6 to 12 hours.
Place beans and carrot in the steam pressure cooker pot; add water to barely cover the beans. Place the rack on top the beans and place the rest of the ingredients, except the salt, on top of the rack.
Cover and cook in high for 30 minutes in MED.
Remove the pressure from the pressure cooker, open the lid.
Remove the carrot, onion, tomato and cilantro and transfer to a blender with 1 cup of liquid and 1 cup of beans. Add the salt too. Blend to puree.
Transfer back to the pot, mix and serve.
Chef Pachi
