2 cups dried pinto beans, soaked 6-8 hours or quick-soaked
1 small onion, cut in wedges
1 large clove garlic
2 tablespoons chili powder
1/2 teaspoon ground cumin
1 teaspoon sea salt
1 small onion, cut in wedges
1 large clove garlic
2 tablespoons chili powder
1/2 teaspoon ground cumin
1 teaspoon sea salt
Preparation
Drain beans and discard soaking water. Put beans in a pressure cooker. Add enough water to cover beans by 2 inches.
Add onion and garlic clove. Secure lid and bring up to pressure.
Lower temperature to moderate heat and cook for 45 minutes. Remove from heat and allow pressure to release naturally.
Remove 1/4 cup of bean cooking liquid from the pressure cooker and mix together with chili powder and cumin.
Add spice mixture to the beans and stir to incorporate. Pressure-cook for another 30 minutes. Add salt and stir to incorporate.
Break up bean mixture with a potato masher. Check for seasoning.
