1tbspfat or oillard, bacon grease, olive oil, or coconut oil
1-2tbspjalapeño liquid from jar
Sort and rinse dried beans. Note: These can be cooked immediately, but even if you only have 20 minutes to soak them, the final product will be more consistent, with less of a chance of having any crunchy beans.
Place beans into the Instant Pot insert. Add water, Magic Flavor Dust, oregano, and oil or fat.
Check the seal and close the lid of the Instant Pot.
Make sure Steam Release Valve is set to [Sealing].
Set pressure cooking program to [Bean/Chili] or [Pressure Cook] or [Manual].
Make sure pressure level is set to High Pressure by pressing the [Pressure] button.
Adjust the cooking time to 35 minutes by pressing the [+] or [-] buttons.
When pressure cooking time is finished, allow pressure in pot to Naturally Release for at least 10-15 minutes before manually releasing remaining pressure.
When float valve drops, signaling that no pressure remains inside the pot, open it up with steam going away from your face.
Taste for seasoning and add salt, if necessary.
Remove and reserve one to two cups of cooking liquid.
Using a potato masher or immersion blender, carefully mash beans until they are your preferred consistency.
Remove a serving for the non-spicy people in your family and add finely chopped jalapeños and jalapeño liquid, stirring well.
Alternatively, these beans can be served as a soup or a side, like charro beans.
Leftovers freeze perfectly in a ziptop bag; freeze flat.