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   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   
        
     Uncle Dirty Dave's Archives   
       
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