1 lb. of dry pinto beans
8 cups of water.
1 cup oil.
1 onion finely chopped.
1 envelope taco seasoning
Monterrey Jack cheese for when serving
Bring water to a boil in a pot or a pressure cooker.
Rinse the beans, remove the bad ones and wash. Place in boiling water and allow to boil for 5 minutes. Throw out the water, pour in the 8 cups fresh water and cover the pot.
Cook for 17-20 minutes if using the pressure cooker, 2 to 2 1/2 hours using a normal pot. Uncover and add salt, to taste. Simmer another 10 minutes.
Discard any water left over once they are cooked.
Pour the oil in a pan and set the heat to high. Mix in the chopped onion, when the onion bits become translucent add the beans and mash with potato masher; keep on frying the beans until they have absorbed all the oil. Stir in taco seasoning and mix well.
Serve hot with corn tortilla chips with cheese sprinkled on top.
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