Ingredients

• 1 lb. dried black beans (about 2 cups)
• 1 white onion, peeled, halved
• 2 Tbsp. lard or vegetable oil
• 1 1/2 tsp. kosher salt
• 1 sprig cilantro, plus more for serving
• Grated cotija cheese, chopped radishes, and lime wedges (for serving)
• An electric pressure cooker or Instant Pot

Instructions

1. Combine beans, onion, lard, salt, cilantro sprig, and 6 cups water in cooker insert. Lock on lid, making sure steam-release valve is in the proper sealed position. Select “Manual” and program for 22 minutes at high pressure. (It will take about 12 minutes for pressure to build before cooking automatically begins.)
2. As soon as the time has elapsed, turn off cooker, let pressure release naturally (it will take about 23 minutes). Unlock lid and turn the heat to medium or "Sauté." Bring to a strong simmer and mash beans with a potato masher or large wooden spoon. Continue to cook, stirring occasionally, until liquid thickens, about 15 minutes. Taste and season with more salt if necessary.
3. Divide beans among bowls. Top with cheese, cilantro, radishes, and limes.