Adapted from Wendy O’Neal’s blog, Around My Family Table. You can use either a pressure cooker or a slow cooker.
1 onion, peeled and chopped
3 cups (about 1 pound) dry pinto beans, rinsed
1 fresh jalapeno pepper, seeded and chopped
2 tablespoons minced garlic
2 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
1/2 teaspoon ground cumin
9 cups water or broth
Cooking the beans in a pressure cooker
Place all ingredients into the pressure cooker. Stir to combine.
Allow to everything to soak for at least 4-6 hours if possible. Bring to a boil and cook on high pressure for 20 minutes. Using the quick release method, check for doneness. If not soft enough, pressure again for 10-20 minutes. Unsoaked beans will take at least 40-60 minutes.
Cooking the beans in a slow cooker
Place all ingredients into the slow cooker. Stir to combine.
Cook on High for 8 hours, adding more water if needed.
Mashing the beans
Once the beans have cooked, pull out the onion, strain the beans, and reserve the liquid. Mash the beans with a potato masher or immersion blender, adding the reserved liquid as needed to obtain desired consistency. The beans will thicken a little while cooling.
Adding a little cheese at the end turns it into a nice bean dip. Actually, you can add as much cheese as you like.