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Pour the beans out on a clean surface and remove any grit or debris. Rinse the beans, then place them in a 6-quart electric pressure cooker.
Add 2 teaspoons of salt and 7 cups of water, then lock the lid and close the pressure-release valve. Cook the beans on the high setting for two minutes. Allow the pressure to release naturally for 20 minutes, then quick-release any remaining pressure.
Drain the beans, discarding the liquid. Return the beans to the pressure cooker along with the remaining 2 teaspoons of salt, plus 5 cups of water and the lard, cumin and garlic powder. Lock the lid and close the pressure-release valve before cooking the beans on high for 25 minutes. Allow the pressure to naturally release for 10 minutes, then quick-release any remaining pressure.
Transfer the beans to a serving bowl. If desired, mash some of the beans with a tablespoon or two of vegetable broth for additional flavor. Sprinkle a little queso and fresh cilantro on top and enjoy.