The perfect side dish for any dish of Mexican cuisine. Made from scratch with dried beans in an instantpot. Black beans or pinto beans both work well in this recipe
Turn the instant pot to saute and add onions and next 5 ingredients (through the bay leaf). Saute ingredients together until caramelized (5-7 minutes)
Turn instantpot to off. Add the 6 cups water, the 2 cups beans and 1 tablespoon salt. Turn instant to “bean” or “soup” option and turn timer to 40 minutes.
After 40 minutes, vent the instantpot, take the lid off and let the beans cool to room temperature. They will soak up some of the liquid. When cooled, remove a cup of the liquid from the pot and with a stick blender puree the beans until smooth.
When puree is blended to your preference, add 2 tablespoons oil, butter or lard. Close the lid and turn the instantpot to “soup” and let cook for another 30 minutes.