Black beans cooked with epazote in an electric pressure cooker

Put the unsoaked beans in the pressure cooker with twice their volume of water.

Add the epazote sprigs, a big spoonful of bacon drippings or pork fat and the sliced onion.

Lock the lid with the valve on sealing, not venting, and cook on high pressure for one hour.

For the best texture let the pressure release naturally, 30 or 40 minutes; or quick release by turning the valve to venting, with a damp towel over it, a couple of minutes until the valve drops.

Uncover, stir, and season with a heaping teaspoon of salt, letting the beans simmer a little more.

Variation: serve as they are alongside other dishes; or fry with a little onion and garlic and mash coarsely into fried beans; or make a soup with chopped canned chipotle, topped with crumbled queso fresco and crushed tortilla chips.