The red beans originate in South America where it was already cultivated to about 7000 years. The Spanish explorers spread it in Europe in sec. XVI. It is a well known food being traditionally used in feijoadas, bean rice, stews, salads, etc.
To cook for 8 hours, cook for 45 minutes in the pressure cooker.
Adding a strip of kombu seaweed during the dipping and baking will help make it softer and make the beans more digestible.

Store in a dry and cool place.

Nutritional Declaration per 100g:
Energy 1344 kJ / 315 kcal;
Lipids- 1.1g,
-of which saturated-0.2g;
Carbohydrates - 46g,
- of which sugars - 2.1 g;
  Fiber-15g;
Proteins-23g;
  Salt-0.03g;
Iron - 6.6mg (47% NRV);
  Phosphorus- 406 mg (58% NRV);
  Magnesium- 138mg (36.8% NRV).
  VRN: Nutrient Reference Value.