Hi Romulo! I just wanted to thank you for sharing your/your mom's recipe. My family home, which usually only eats Asian food, was today filled with the warm scent of this savory Cuban flavor. It was a hit, super lovely and creamy beans! I only added a bit of cayenne for more spice. I also appreciate how accessible, simple, and healthy the ingredients are (no butter, animal fat, etc.)
Also, I did remove a good deal of the water before the final simmer because I has so much, and didn't want to make a soup. Then I let my remaining liquid (it reached up to around 3/4 of the beans' level in the pot) reduce/thicken during the simmer (by the end it was just coating everything nicely).
And, @Marty Bryant - I recall Romulo mentions in his article that you can just soak overnight and then simmer longer if you don't have a pressure cooker.
suggestions if you don't have a pressure cooker for the beans?