1. Place the beans in a large bowl. Take out any of the beans that look bad. Cover with cold water by 1 inch and soak 8-10 hours or overnight. Drain and rinse the beans and then add them to the instant pot or slow cooker. You don't have to soak the beans but I prefer to.

FOR INSTANT POT

1. Pour the bone broth and water over the beans. Make sure you don't go past the max fill line. (You can use all water or all broth. I like the added health benefits from bone broth so I use that and water with better than bullion paste). But just water will work. The broth adds a great flavor though!

2. Chop the onion. I like to do this in a food processor. Add to the pot with the beans. Add 1 tsp. salt and a few bay leafs.

3. Set the instant pot to manual for 40 minutes or 45 minutes if you don't pre-soak the beans. When done, do a natural release. Drain off most the liquid. Leave about 3/4 to 1 cup liquid with the beans. Add the butter to the beans. Using an immersion blender, blend till desired consistency. Or you can leave them whole. You can also transfer to a blender and lightly blend up. Add an additional teaspoon of salt (or more if needed) and the cumin.

FOR SLOW COOKER

1. Place the soaked beans in the slow cooker and add the bone broth and water or chicken broth. Add the salt, onion and bay leaf. Cover and cook on high for 3 to 4 hours. Drain off most the liquid. Leave about 3/4 to 1 cup liquid. Add 1/4 cup butter (half of a cube of butter) to the beans. Using an immersion blender, blend till desired consistency. Or you can leave them whole. You can also transfer to a blender and lightly blend up. Add an additional teaspoon of salt (or more if needed) and the cumin.