MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Instant Pot Black Beans
 Categories: Five, Beans, Herbs
      Yield: 20 Servings

      2 lb Dried black beans
      4 ts Salt; divided
    1/2 c  Lard
      1 tb Ground cumin
      2 ts Garlic powder
           Queso fresco & cilantro
           - (optional)

  Rinse and sort beans. Transfer to a 6 qt electric pressure cooker.
  Add 2 ts salt and 7 cups water. Lock lid; close pressure-release
  valve. Adjust to pressure-cook on high for 2 minutes. Allow
  pressure to naturally release for 20 minutes and then quick-release
  any remaining pressure.

  Drain beans; discard liquid. Return beans to pressure cooker. Add
  remaining 2 ts salt, 5 cups water, lard, cumin, and garlic powder.
  Lock lid; close pressure-release valve. Adjust to pressure-cook on
  high for 25 minutes. Allow pressure to naturally release for
  10 minutes and then quick-release any remaining pressure; do not
  drain.

  If desired, mash or puree beans in broth and sprinkle with queso
  fresco and cilantro.

  Recipe by Helen Nelander, Boulder Creek, California

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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