Cook the beans

• Rinse the pinto beans and add them to the pressure cooker with the water, onion and garlic.
• Seal and cook under pressure until the beans are very tender.

Release and drain

• Let the pressure release naturally, then open the cooker.
• Reserve some of the cooking liquid and drain the beans, discarding the onion and garlic if desired.

Fry the aromatics

• Heat the olive oil in a frying pan over medium heat.
• Add the cumin and let it toast briefly until fragrant.

Mash the beans

• Add the cooked beans to the pan and mash them with a potato masher.
• Stir in the salt and a little reserved cooking liquid until creamy and smooth.

Serve

• Adjust the seasoning and serve the refried beans warm.