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.