1bunch of cilantro stems only chopped - this is the portion below the leaves.
Instant Pot or Pressure Cooker Directions Put the beans, bay leaves, water, bacon drippings, cilantro stems, chopped onion, and cloves of garlic in the pressure cooker. Stir. Lock the lid on the pressure cooker, and bring the cooker up to high pressure. Cook on high pressure for 30 minutes in a stovetop pressure cooker, or 36 minutes in an electric pressure cooker. Turn off the heat and let the pressure come down naturally for about 10 minutes. Remove the lid discard the bay leaves.
Stove Top Directions Put beans into a pot and cover beans with at least 3 inches of water - about 3 quarts for 2 1/2 cups of dry beans. Bring to a boil and then lower heat to simmer, covered, for about 2 1/2 hours. The cooking time may vary, the beans are done when the skins just begin to burst. Saute the bay leaves, cilantro stems, chopped onion, and garlic cloves with the bacon drippings. Saute until the onions and garlic are softened, and the onions are translucent. Discard the bay leaves. Add the aromatics to the beans. Mashing the beans Use an immersion blender to mash the beans. Pulse gently until you have the consistency you desire.
Note about Cilantro Stems This is the portion just below the leaves. Often when you buy it, it has leaves and the stalks the leaves grow on. Typically for recipes, I like to use the leaves only, as the stems/stalks can be a little woody. When cooked for this long this breaks down, and if you are using either a food processor or an immersion blender this will address those stems.