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;
- opt

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 2 teaspoons 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.

Helen Nelander, Boulder Creek, California

Makes: 20 servings

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

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