Ingredients

• Ingredients Units USM Scale 1x2x3x 1 lb. dried black beans, rinsed and odd beans removed 1 small white onion, diced 3 cloves garlic, diced 1 jalapeno, seeds removed and diced 1 teaspoon cumin 1 teaspoon oregano, optional 1 teaspoon mineral salt 1 teaspoon pepper 2 bay leaves 4 cups water or vegetable broth

Preparation

• Instructions Start by washing the beans. Rinse the beans under cool running water using a colander. Pick out and remove any odd shaped beans. Add ingredients to the instant pot. Place the black beans in the bowl of the instant pot, add the onions, garlic, cumin, jalapeno (if using), bay leaves, salt, pepper and finish with the liquids. Pressure cook the beans. Manually set the Instant Pot to HIGH pressure for 35 minutes, close the vent to SEAL. Once done, let the pressure cooker steam vent naturally for about 25 minutes. Taste for flavor. Taste the beans, adding as much lime juice, salt and pepper as you like. Beans will soak up the remaining liquids as they cool. Remove bay leaves before serving. Makes about 5 cups. Serves 8 – 10, 1/2 cup per serving. Store: Leftovers can be stored in a covered container in the refrigerator for up to 4 – 5 days. To keep longer, store in freezer safe containers or baggies for up to 2 – 3 months.