Bacon-Simmered Pinto Beans

Step 1: Place beans in a large pot. Add enough water to cover by 4". Let soak overnight. Drain beans.

Step 2: Heat 1 tablespoons oil in same large heavy pot over medium heat. Add bacon to pot and cook until crisp, stirring occasionally. Using a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 tablespoons drippings from pot. Add onion, garlic, and 1 minced jalapeño and cook, stirring often, until soft, about 10 minutes.

Step 3: Add drained beans to pot. Pour in enough water to cover beans by 2" (about 8 cups). Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally and adding more water by 1/2-cupfuls if dry, until beans are tender, about 2 hours. Stir in remaining jalapeño and reserved bacon. Season to taste with salt.

Step 4:

Step 5: DO AHEAD Can be made 2 days ahead. Let cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving, adding additional water as needed if dry.

Step 6: Transfer beans to a large bowl. Sprinkle with cheese and cilantro and serve with pickled onions.

Step 7:

Step 8: INSTANTPOT:

Step 9: Place beans in a large pot. Add enough water to cover by 4". Let soak overnight. Drain beans.

Step 10: Heat 1 tablespoons oil in the Instant Pot insert by selecting saute. Add bacon to pot and cook until crisp, stirring occasionally. Using a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 tablespoons drippings from pot. Add onion, garlic, and 1 minced jalapeño and cook, stirring often, until soft, about 10 minutes.

Step 11: Add drained beans to the Instant Pot insert. Pour in about 4-5 cups of water. Give it a stir to combine ingredients. Lock the lid and seal the vent. Select MANUAL (make sure it is set for high) and cook for 25 minutes.

Step 12: After 25 minutes of pressure cooking use the natural release method.

Step 13: Only after the natural release is completely finished, remove lid. Stir in remaining jalapeño and reserved bacon. Season to taste with salt and garnish.