Mexican Pinto Beans

1		medium onion, diced
3		cloves garlic,s minced
2		roma tomatoes,s diced
2  cups		dry pinto beans
2  teaspoons		salt
2  teaspoons		Chili Powder
1  teaspoon		cumin
1  teaspoon		dried oregano
1		bay leaf
1  tablespoon		Canola oil
5  cups		water

Tip: For nutritional information on all the ingredients in Mexican Pinto Beans just click on each ingredient name. Then adjust the serving size for any Mexican Pinto Beans ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Set pressure cooker to saute. When hot, add the oil, then the onions. sprinkle a little of the salt over the onions. Saute 2-3 minutes.
Add the garlic , reduce saute to normal heat and saute another 2 minutes.
Add the tomatoes, and scrape the pot to deglaze any sticking garlic.
Add remaining ingredients, Stir. to combine.
Set pressure cooker to high pressure for 45 minutes. Let natural release for 10 minutes then manual release remaining pressure.
(If using presoaked beans, reduce water to 2.5 cups and cook for 35 minutes instead of 45).
Stir the beans, test for doneness. If not done, pressure cook for another 10 minutes.
Mash a few of the beans with a potato masher, just a few to thicken sauce a bit. If still too thin, set saute and boil the contents until reduced to desired thickness. Cancel the program, and transfer beans to serving bowl.