1cupdried pinto beanssorted for misfits and rinsed
1heaping tablespoon lard
1small onionfine minced
1teaspoonGround Cumin Seeds
1teaspoonChipotle Chile Powder
2cupsshredded cheeseMontered Jack, or Queso Panela
Chopped cilantroto garnish
Add beans to Instant Pot and cover with 8 cups of water. Add the scoop of lard.
Close Instant Pot and set to pressure cook on high for 40 min. When finished, allow pressure to naturally release for 20 minutes before venting and removing lid.
Reserve 1 1/2 cup cooking liquid before draining beans.
In the meantime, In a large cast iron or oven-safe skillet melt 2 tablespoons butter over medium-high heat. Once the butter is starting to show bubbles, add minced onion, stirring often for 2 - 3 minutes.
Add garlic, salt, brown sugar, cumin, and chipotle powder and cook for 30 seconds, or until lightly toasted and fragrant.
Stir in cooked beans and 1 cup of the reserved cooking liquid. Reduce heat to medium-low and let simmer a couple of minutes to marry the flavors.
Use a potato masher to mash beans into a chunky paste. Add more of the cooking liquid for a creamier texture.
Add the lime juice, 1 cup of cheese and remaining 2 tablespoons butter and stir until combined. Top with remaining 1 cup cheese and place skillet under broiler for 1 to 3 min., or until cheese is melted, bubbling, and beginning to brown.
Top with cilantro or chopped yellow and red petite tomatoes, or both. Serve as a side dish or with chips as a dip.
Serve as a side with rice, as a filling for tacos and burritos, or as a dip.