Ingredients

• 1/4 cup olive oil
• 1 medium onion, minced
• 4 cloves garlic, minced
• 1 jalapeno, seeded and minced
• 2 teaspoons kosher salt
• 1 pound dry black beans, sorted for pebbles and rinsed
• 2 sprigs epazote or Mexican oregano
• 1/2 cup chopped fresh cilantro
• Juice of 1 or 2 limes
• 4 cups cooked white rice
• 1/2 cup crumbled Cotija cheese

Instructions

1. In a 6-quart pressure cooker over medium-high heat, add the olive oil, onions, garlic, jalapeno and salt. Saute until the onions are translucent, 4 to 5 minutes. Add the beans, epazote and 6 cups water; stir well, and then lock the lid (following the manufacturer's instructions). Once the beans come up to pressure, turn the heat down to medium to maintain pressure; cook for 25 minutes. Remove from the heat and let rest for 5 minutes, then release the pressure. Remove the epazote, and taste and adjust the seasoning as needed.
2. Just before serving, fold the cilantro and lime juice into the cooked rice.
3. Garnish beans with the Cotija and serve alongside the rice.