Basic Preparations/

Black Beans Cooked with Epazote in an Electric Pressure Cooker



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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