Heat oil in a large pot over medium heat.
Add onion and cook, stirring occasionally, until starting to brown, about 5 minutes.
Add garlic and cilantro stems and cook, stirring, until fragrant, about 30 seconds.
Photo:Diana Chistruga
Add the beans and 8 cups water.
Cover and bring to a boil over high heat, then reduce heat to maintain a simmer.
Cook, covered, until the beans are starting to fall apart, about 1 hour.
Diana Chistruga
Reserve 1 1/2 cups cooking liquid, then drain the beans.
(Alternatively, puree in a food processor, adding more cooking liquid as necessary.)
To make ahead
Refrigerate for up 4 days or freeze for up to 3 months.
Diana Chistruga
Add onion and cook, stirring occasionally, until starting to brown, about 3 minutes.
Add garlic and cilantro stems, cook, stirring, until fragrant, about 30 seconds.
Turn the cooker off.
Diana Chistruga
Add dried beans and 6 cups water.
Lock the lid and pressure cook for 30 minutes.
Let the pressure release naturally for 20 minutes.
Manually release any remaining pressure.
Reserve 1 1/2 cups cooking liquid and drain the beans.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
