New Mexico Basic Beans- and best refried beans ever!

This is so delicious and really brings out the delicate flavor of the bean (with no lard). You might have to make it a couple times to know the perfect amount of cooking time for your pressure cooker. I use an Instantpot. Pat has a coworker who makes a big pot of beans once a week, and takes some everyday for lunch topped with green chili. Delicious, healthy, and so cheap!!!

1 lb pinto beans (2 ½ cups dry). Soak beans 8 hours or overnight.  An hour before you need them, drain, rinse well, and put in pressure cooker with:

broth to cover by 1-2 inches (or salted water)
1 large onion, diced
3-5 cloves of garlic, minced
1 cup tomato sauce
cumin to taste (optional- I do 1/4 tsp)
1 tsp salt
1 ½ Tbsp honey or sugar
1 tsp chili powder
1 tsp Montreal's steak seasoning

Cook in pressure cooker about 50 minutes until beans are soft.  You can eat this as is, and call it bean broth soup!  Or you can drain excess liquid and use in any other recipe like bean dip, soups, nachos, enchiladas, taco salad, etc. For example, to make refried beans, drain any liquid and mash with any fat/lard, just a bit. 

Freeze anything you can’t use in a week.  

Turn into Baked Beans by adding 1-2 large onions that have been diced and caramelized, a piece of bacon or salt pork, molasses, brown sugar and then cook the water down until dark and rich.