1largeonionone half chopped, the other half left intact
2tablespoonsbacon greaselard, or olive oil
2teaspoonssea saltor more if needed
Place the dry pinto beans in a colander and rinse thoroughly. Pick through to remove any broken pieces or pebbles that may be mixed in.
Pour the rinsed beans into the pressure cooker. Add the onion half and water.
Secure the lid and press the Pressure/Manual button and adjust the time to 45 minutes on HIGH Pressure.
When the pot beeps, allow the pressure to release naturally (do not touch anything) for 25 minutes.
Press the Cancel button and carefully remove the lid, and then remove the onion. Drain the liquid reserving 2 cups of the bean broth.
Add the bacon grease, or oil, to the pressure cooker. Press the Sauté button and add the chopped onions and cook until softened and translucent. Add the minced garlic, stir and cook for one additional minute.
Return the drained beans to the pan and stir to combine with the onions and garlic. Next, begin to mash the beans with a potato/avocado masher for rustic beans, or an immersion blender for pureed beans.
Continue mashing and adding cooking liquid until your achieve your desired texture. The beans should be the consistency of mashed potatoes. Add the cumin, oregano, and salt.
Taste and season with additional salt as needed. Pour the mixture into a serving bowl and top with crumbled Queso fresco, chopped cilantro, diced tomato, chopped Fresno chiles, if desired.
Store leftover beans in the refrigerator for up to five days, or freeze for up to three months.
For a bit of a kick to your beans, add a finely chopped jalapeno with the chopped onion, or add .25 teaspoon of cayenne with the cumin and oregano.