1bunchcilantro 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 to combine.
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 and discard the bay leaves.
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 2½ 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 and add the mixture 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 the stems break down, and if you are using either a food processor or an immersion blender this will process those stems.