I soak dried black beans (or pinto) overnight, rinsed a couple times. Into the pressure cooker (InstantPot) for 25 minutes (no salt yet), with just a couple light herbs (half bay leaf, just a very little Mexican oregano, tiny tiny pinch of thyme), then mash (Potato masher!!) and saute with (generous to taste) salt, a little lard, canola oil (you can add other spices, thin with broth at this point if you like) until right consistency. Flacking awesome - just so much better than canned I'm telling you.
Last edited: