- 1/4 cup vegetable oil or olive oil
- 1 medium white onion, diced
- 2 cloves garlic, minced
- 1 teaspoon Mexican oregano (optional)
- 1 pound dried pinto beans, thoroughly washed and picked over for stray material (or less if your cooker can't handle that quantity)
- 1.5 teaspoons Kosher salt (start with less if using fine grained iodized salt)
Heat the pressure cooker pot, without the lid, to a medium high sauteing temperature. Add the oil, onion, garlic and oregano if using and cook for about 5 minutes. Don't add any salt at this point, as it could toughen the bean skins.
Add the beans and 8 cups of water (or, again, whatever your manufacturer says). Stir. Cover and seal the pot and cook for 35 minutes. Turn off and allow the pressure to release naturally. Check a bean. It should be completely tender. If not, bring back to a simmer and cook a little longer.
Carefully remove the cover. Drain the liquid from the beans, reserving a couple cups of it and return the beans to the pot. Add 1 teaspoon of salt to the beans and 1 cup of the reserved liquid. Using an immersion blender, puree them thoroughly. If they need more liquid, add 1/4 cup at a time until you reach the desired texture. Taste and adjust the salt, you might need another 1/2 teaspoon or so.
Serve them forth as part of a Mexican meal. Garnish with a bit of queso anejo or queso fresco. You can freeze any leftovers.