2.5 c. pinto beans, sorted
Soak for 8 hours or quick soak by bringing to a boil and letting sit off the heat for 1 hours.
1 large onion, chopped
4 cloves garlic, minced
1/2 T. cumin seeds or ground cumin
1 chipotle chili in adobo, minced
1/2 T. oregano
Heat oil in pressure cooker. Toss in cumin and chili flakes. Add onion and then garlic. Add oregano and chipotle chili, saute until onion is translucent. Add beans. Cover with water plus one inch. Add pepper. Cover & bring to pressure. Cook 25 minutes. Reduce pressure by running water over cooker.
Drain, reserving cooking liquid. Add:
1/2 c. cilantro, minced
3 T. Whole Foods hot sauce
salt salt salt
more pepper if necessary
cooking liquid if necessary (they will become more dry the next day)
Makes a nice-sized pile.