Pressure Cooker Black Beans

1 lb. dried black beans, rinsed and odd beans removed
1 small white onion, diced
3 cloves garlic, whole
3 cloves garlic, diced
1 jalapeno, seeds removed and diced
1 teaspoon cumin
1 teaspoon oregano, optional
2 teaspoons salt
1 teaspoon pepper
2 bay leaves
6 cups chicken stock
cilantro

Add all ingredients to pressure cooker and cook at high pressure for 50 minutes. For extra-tender and creamy beans, allow pressure to release naturally. For firmer beans, use quick-release valve. Remove lid and discard whole cloves and bay leaves. Season to taste with salt and serve. Sprinkle with fresh cilantro at the table.

Cilantro Chimichurri

• 1 cup packed fresh cilantro, washed and dried
• 5 medium cloves garlic, peeled
• 2 tablespoons fresh oregano leaves
• ½ cup avocado oil
• ¼ cup red wine vinegar
• 1/2 tsp salt
• fresh cracked pepper
• 1/4 teaspoon red pepper flakes

In food processor, pulse cilantro, garlic, and oregano until finely minced (scraping down bowl as needed). Add oil, vinegar, salt, pepper and red pepper flakes and stir until combined and cohesive.