1 cup dried pinto beans
1 t 80-10-10 or table salt
1 t dried *Mexican Oregano
3 1/4 cups water
1 T good quality lard (or bacon grease)
1/2 cup chopped onions
Pick over beans, rinse, drain.
Add to instant pot along with water, salt, and Mexican Oregano. * If you don't have Mexican Oregano, skip this. Don't use another type of Oregano, like Turkish or Greek.
Cook at High Pressure for 50 min.
Natural Release 20 minutes.
During the 20 minute wait, melt lard in a 10 inch, non-stick skillet.
Cook the onions in the lard, just until soft but not brown.
After 20 minutes, release any remaining pressure and open the instant pot.
Remove and set aside 1/2 cup cooked beans.
Using a stick blender, puree the remaining beans and cooking liquid.
Combine pureed beans and whole beans in the skillet with the onions.
Cook, stirring often, until thick.
The Johnson Family Cookbook