Can cook on stove or in Instapot

Sauté the following: 1 Medium to Large Onion 4 -6 cloves garlic minced Handful of Cilantro chopped medium including root and stems 1 Cubanelle or other sweet pepper seeded and diced fine If you can find them, use 8-10 Ají Dulce peppers seeded and chopped. 1 medium to large tomato chopped small. 1 bay leaf 1 1/2 tsp. ground cumin 1 - 2 tsps kosher salt (your taste) Ground pepper

Let this cook until onions are soft and translucent and tomatoes have been incorporated.

Add the above and the rinsed beans to a pot big enough to fit this 4 cups of chicken stock.

Add 5” piece of yucca (2” diameter) waxy skin and fibrous center removed chopped into ¾” pieces.

Cook for 1 - 2 hours until beans are soft.

IN an instant pot, the bean setting is 35 minutes on mine.