Ingredients
2 pounds dried black beans (about 4-1/2 cups)4 teaspoons salt, divided12 cups water, divided1/2 cup lard1 tablespoon ground cumin2 teaspoons garlic powderOptional: Queso fresco and cilantro
Preparation
Rinse and sort beans. Transfer to a 6-qt. electric pressure cooker. Add 2 teaspoons 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 salt and 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.
