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Rinse the beans under cool running water using a colander. Pick out and remove any odd shaped beans.
Place the beans in the bowl of the instant pot, add the onions, garlic, cumin, chili powder, chili peppers (if using), bay leaves, salt, pepper and finish with the liquids.
Manually set the Instant Pot to HIGH pressure for 45 minutes, close the vent. Once done, let the pressure cooker steam vent naturally for 25 minutes.
Let the beans cool a few minutes and drain the liquids, reserving up to 2 cups.
Using a potato masher or immersion blender, mash or puree the beans to desired consistency. Add as much of the reserved liquids you need to thin. Ultimately, you may like the beans un-mashed, more ranchero or charro style.
Taste the beans, adding as much lime juice, salt and pepper as you like.
Leftovers can be stored in the refrigerator for 4 – 5 days in a covered container. To keep longer, freeze the beans in freezer safe containers for 2 – 3 months. Let thaw in the fridge overnight. Re-heat on the stove over medium low, stirring frequently.