Ingredients

• 4 slices (4 ounces) thick-cut bacon, cut crosswise into ½-inch pieces
• 1 medium white onion, cut into ½-inch pieces
• 2 garlic cloves, peeled and finely chopped
• 2 jalapenos, seeded if you wish and cut into ¼-inch pieces
• 1 15-ounce can diced tomatoes in juice (preferably fire-roasted), undrained
• 1 pound (about 2 1/2 cups) dried pinto beans, picked over for any small stones or debris
• Salt
• 1 cup loosely packed, roughly chopped cilantro

Instructions

1. In the pot of your pressure cooker on the “saute” setting over normal or medium, cook the bacon several minutes, stirring regularly, until bacon starts to brown and renders its fat. (If the bacon doesn’t render much fat, add a couple of tablespoons of oil.)
2. Add the onion and cook until golden, about 6 to 8 minutes.
3. Add garlic and jalapeños and cook until the garlic begins to brown and is fragrant, about 1 minute.
4. Stir in the tomatoes and cook another minute.
5. Add the beans, 1 teaspoon table salt, and 6 cups of water.
6. Cover and pressure cook on high for 1 hour. If time allows, let the pressure release naturally.
7. When ready to serve, remove 1 cup of the beans and process in a blender or food processor until smooth. Add the smooth beans back to the pot and stir in the cilantro. Taste and season with more salt if needed. Ladle into bowls and serve.