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Ingredients
1 pound dry pinto beans
1 teaspoon salt
2 tablespoons vegetable oil or olive oil
1/2 medium onion, chopped
1 jalapeno pepper, finely diced
1 clove garlic, finely minced
3/4 teaspoon salt
1/2 teaspoon cumin (optional)
1-2 tablespoons Cholula sauce (optional)
Directions
- Rinse and pick through the beans. Cover with water (3x as much water as beans), and soak for 8-16 hours OR bring to a boil, boil for 2 minutes, and soak for 1 hour.
- Rinse the soaked beans; set aside.
- Heat the oil on medium-high in a stove-top pressure cooker.
- Add the onions and cook, stirring occasionally, until they start to brown. Add the peppers and garlic. Cook 1 minute. Add the salt and cumin and stir to blend with onions, peppers, and garlic.
- Pour the soaked beans into the pressure cooker. Add water to completely cover beans with about 1/4 inch extra water.
- Pressure cook at pressure for 6 minutes. Allow to natural release for at least 10 minutes. Release any remaining pressure.
- Blend the beans with an immersion blender or potato masher. Heat gently if beans are too thin; add a small amount of water if they are too thick. Add cholula sauce, if desired, and mix well.