Pintos and cheese

Ingredients

• 2 cups dry pinto beans
• 1 tablespoon extra-virgin olive oil
• 1 cup finely chopped yellow or white onion
• 1/2 teaspoon fine sea salt
• 4 cloves garlic, pressed or minced
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/3 cup water
• 8oz shredded cheese
• 1 can hot red enchilada sauce

Directions

• Cook pinto beans in pressure cooker w/ sufficient water, on high pressure, for 30 minutes. Make sure you do a slow release, not a quick release.
• In a medium saucepan over medium heat, cook onions in salt and olive oil until translucent.
• Add the garlic, chili powder and cumin. Cook until fragrant, about 30 seconds. Pour in the drained beans and water. Stir, cover and cook for 5 minutes.
• Reduce the heat to low and remove the lid. Use a hand blender until desired consistency. Cook uncovered, for 3 more minutes.
• Add water if beans are drier than desired. Transfer to 13x8 casserole dish. Top with enchilada sauce, then cheese. Cook in oven at 325 until cheese is melted.