Was very tired by the time we got home so decided on using the pressure cooker for faster beans...
Usually i would soak the beans overnight, changing the water a couple of times and boil them for about an hour.
1 lb of pinto beans ( or black is another fave of mine)
1 small onion finely chopped
3 cloves of finely garlic
2 tablespoons of olive oil or if you prefer the "unhealthy" way, go ahead and use bacon fat instead(yummm)
2 bay leaves
Salt and Pepper to taste
Lay your beans on your countertop or a large plate and pick the bad looking guys, toss them.
Transfer them to a pressure cooker and cover with double the amount of water. Close the pot, set the pressure on and cook over moderate heat. When the liquid comes to a boil and the pot is filled with pressure, set your timer for 24 minutes. If you are on a hurry like i was turn the cold water on in your kitchen sink and being very careful (i know a person with a whole in their kitchen ceiling for not respecting the pressure cooker) pick the pressure cooker with a towel and lay in under the cold water, this relieves the pressure in seconds so you can open the pot. Or you can turn off the heat and let the pot sit for about 15 minutes until all pressure is out naturally. Mix the bay leaves in the beans. Let it sit aside while you get the veggies ready.
In a large frying pan heat the olive oil or bacon fat, add the onions and cook them until golden, add garlic and cook for another couple of minutes until darker in color.
Pour a couple ladleful of beans on top of the hot onions and garlic and then transfer all back to pressure cooker. Add salt and pepper to taste and boil it without the cover for 10 minutes.
It's delicious with white rice, corn bread or just toast....
When using the pinto beans for a mexican dish , i like the beans thicker , i use a immersion blender and blend about half the beans.