Basic Preparations/

Black Beans Cooked with Epazote in an Electric Pressure Cooker (like an Instant Pot)



Pour your dried black beans into the pot of your pressure cooker.  Whatever their volume, add twice that much water.  A few slices of onion and a spoonful of lard or bacon drippings add deliciousness.  A big sprig or two of epazote add the classic flavor of black beans you’ll find throughout central, southern and southeastern Mexico.  For 2 cups of dried beans (about 12 ounces), you’ll need 4 cups water, a small sliced onion, about 2 tablespoons lard or bacon drippings and 1 or 2 sprigs of epazote.  Beans are very rarely soaked in Mexico 


Pressure cook on high for 1 hour.  If time allows, let the pressure release naturally.  Uncover, turn the electric pressure cooker to slow-cook or simmer, and season the beans with salt.  (The above quantity needs a generous teaspoon.) The beans should be tender; but if they’re not, simmer them on the “sauté” setting for 15 minutes or so to finish the cooking.  Two cups of dried beans will give you 6 cups of  soupy beans.

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