Creamy, tender, and built on a well-cooked Creole sofrito. Panamito beans turn buttery without feeling heavy, balanced with garlic, ají panca, and cumin. A humble, generous everyday bean side.
Check the panamito beans and remove any stones or damaged beans. Rinse until the water runs clearer. Dice the onion finely so it melts nicely into the sofrito.
Place the panamito beans in the pressure cooker with the water, bay leaf, and part of the salt. Cook under pressure for 35 minutes, until the beans are tender but still mostly whole.
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Let the pressure release naturally for 10 minutes before opening. Remove the bay leaf and keep the beans with their broth; that is the texture we need.
Heat the oil and cook the onion for 8 minutes, until soft, lightly golden, and sweet-smelling. Do not rush it: this base carries the flavor.
Add the garlic, ají panca paste, cumin, and pepper. Cook for 2 minutes, stirring often, until the sofrito is dark, glossy, and no longer raw-smelling.
Add the sofrito to the beans and simmer gently for 10 minutes, until the broth is creamy. Mash some beans against the side of the pot, adjust with the remaining salt, and let rest for 5 minutes before serving.
