2 Cups Black Beans (dry)
3 Cups Water (or 2 cups Veggie stock + 1 cup water)
1/2 White or Yellow Onion – Med Diced
1/2 Jalapeno (large) – small diced
3 cloves Garlic – minced
1 tsp Dark Chili Powder
1 tsp dry Oregano (or 2 tsp fresh, chopped)
1 tsp Cumin
1 Tbsp Olive Oil
1 Bay leaf
2 tsp Kosher Salt (or 1 tsp of table salt)
1/2 tsp Black Pepper (or to taste)

Rinse the black beans in a colander. Pick out any broken beans.

Set the Instant Pot to Saute – High. Add the oil.

Once up to temp, add the onion and jalapeno. Salt and pepper. Saute until softened.

Add the garlic for about 1 minute or until you can smell the garlic.

Add the dry spices, stir.

Add the water / stock to deglaze the bottom of the pot.

Add the beans to the Instant Pot. Drop the bay leaf in.

Set the Instant Pot to Pressure Cook. Cook on High for 35 minutes . After cooking is finished, let the pot release pressure naturally (don’t open the valve).

Enjoy!