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1
Cook your Pintos:
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2
Wash beans and remove all gravel and such.
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3
Place beans, water, onions and garlic in pressure cooker.
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4
Add spices.
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5
Close lid and bring to pressure.
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6
Cook on medium heat for 55-65 minutes. Release pressure and test for doneness. Cook an additional 10 minutes, only if needed. Remove the onion and drain the beans, saving ALL of the cooking liquid.
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7
Get down to the tasty business:
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8
Saute the bacon until crispy, remove and devour at will (chef's prerogative!).
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9
Add the onion to the rendered bacon fat and saute until caramelized (about 8 minutes). Add garlic, jalapeno, and Adobo Seco and saute a couple more minutes, adding some oil if necessary.
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10
Put sauteed onion mixture in food processor along with about 2 cups of the cooked beans, puree.
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11
Add the puree to the rest of the beans in the cooking pot- stir to mix.
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12
Add the juice of one lime and season with salt, stir. Taste the beans. (It can take a lot of salt as this makes a large batch of beans.) Adjust salt to taste. If the mixture seems dry, add a bit of the left-over bean water until you reach the desired consistency.
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13
Serve topped with cheese. Lots of cheese. :).
