Instructions
In the insert of an electric pressure cooker (or in a stovetop pressure cooker), heat the oil and add the jalapeno, onion, and garlic, stirring often. Add the beans, water, broth, salt, and vinegar. Secure the lid on the pressure cooker and cook on high pressure for 30 minutes (stovetop) or 1-2 minutes (electric). Let the pressure release naturally. Reserve two cups of the liquid and drain off the rest. Using an immersion blender (or adding the reserved liquid to a blender), blend/mash the beans to the desired consistency, adding water if needed for a smoother/softer texture. Refrigerate or freeze for up to a week or several months.
Note: Broth: you can definitely sub in water for the broth, if you want the fat-free, fat-free. Again, though the recipe calls for a jalapeno, you might be able to eliminate the seeds of the jalapeno, onions and garlic. Jalapeno: if you like the flavor of sautéing the jalapeno, onions and garlic, I like adding the 4 cups of saved broth. Heat will not hurt the beans (but the spice level will increase at all if you leave in the seeds of the jalapeno).