Sort the dried black beans and discard any rocks or beans that are cracked or broken. Rinse the beans well in a colander.
1 lb. dry black beans, 1 onion, 1 carrot, 1 celery stalk, 1 bay leaf, 6 cups water
Place all the ingredients into the Instant Pot and seal the lid. Select High Pressure and select 20 minutes for firmer beans if you plan to cook them further in your recipes, or 25-30 minutes for softer beans.
When finished cooking, allow the pressure to naturally release for 10 minutes, then open the vent for quick release.
Discard the vegetables and bay leaf and the beans are ready for use in your recipes!
Prepare the whole black beans:
Heat the olive oil in a small pan over medium heat. Add the onion and saute until softened, about 5 minutes.
Add the garlic, cumin, oregano and salt and pepper to taste, and cook for 30 seconds more.
Add the beans and bring to a boil, then reduce heat and simmer until the liquid has reduced by half, or about 5 minutes.
Top with pico de gallo if desired and enjoy!
Prepare the refried beans:
Heat the olive oil over medium heat in a small sauce pan over medium heat. Add the garlic, cumin, salt and pepper to taste and cook for 30 seconds.
Add the black beans and bring to a boil. Reduce the heat and simmer until the liquid has reduced by half, or about 5 minutes.
Remove from heat and mash the beans with a potato masher until they reach the desired consistency.
Top with grated or cotija cheese, cilantro or hot sauce, if desired. Enjoy!
Notes
Pro tip: Add the salt after the beans have finished cooking as salting them at the beginning can result in tougher beans that take longer to cook.
The onion, carrot, celery and bay leaf are aromatics that lend great flavor to the beans. You can also sub the water for chicken or vegetable stock to make them even more flavorful.
The beans may stored in an air tight container and used within one week or frozen for up to 3 months.