Piloyada Antigüeña, Antiguan Bean Salad

Karin Aroche

Soak the piloy beans overnight before cooking.
Place the beans in a pressure cooker and cook for 30 minutes with bay leaf, thyme, and garlic.
Separately, cook the meat with 1 liter of water, let it cool, and cut it into pieces.
Cook the chorizos and sausages.
Let the meat cool and then cut it into slices.
Mix all the above ingredients, without the bean water, in a container.
Pour the vinegar.
Season with salt and pepper to taste.
Add tomato, onion, and chopped parsley.
Mix everything well.
Garnish with hard cheese, grated parsley, and hard-boiled egg slices.

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