gistfile1.txt

1 pound of pinto beans 6 cups water 1 yellow onion 3 teaspoons cumin 2-3
tablespoons dark chili powder (optional...not totally authentic but I like it)

Soak beans overnight in a big pot full of cold water. In the morning, discard
water and thoroughly rinse the beans. Chop one onion. Add beans, chopped
onion, water, and cumin (and optional chili powder) to instant pot. Stir. Cook
on high pressure for 15 minutes, cut power, and allow to depressurize
naturally. Remove lid and add salt to taste (careful--not too much salt). Once
you have them tasting good, you now have borracho beans (literally: "drunk
beans"). For refried beans, drain and discard all water. Put beans in the
blender and blend until smooth. Heat some vegetable oil over medium-high heat
in a big wide pan until shimmering and then dump blended beans in. Stir
frequently. Beans will release steam like a Yellowstone Park mud pit. As the
moisture leaves the beans, keep stiring until they start to crust up around
the edges of the pan. Remove from heat. You now have homemade refried beans!