Adapted from a recipe in Southwestern Indian Recipe Book by Zora Hesse. Serves 8-10.
2 cups (1 lb) dry pinto beans
2-3 Tbsp vegetable oil
1 large onion, diced
1 cup diced uncooked bacon
1/3 cup light brown sugar
1/2 cup light corn syrup
1 tsp kosher salt
Rinse the beans and add them to the pressure cooker with 8 cups of water and the vegetable oil.
Set the cooker to High Pressure for 32 minutes. After the cook time, use Natural Pressure Release for 15 minutes, then release the remaining pressure. Carefully remove the cover from the pressure cooker. Drain the beans in a sieve, and set aside.
Set the cooker to Browning, and cook the onion and bacon together until the bacon has rendered some of its fat and the onions are translucent and soft.
Return the beans to the pot, along with the sugar, corn syrup and salt. Set the pot to Simmer, and cook, covered, for 15 minutes, stirring occasionally. (If you want the syrup to be thicker, continue to cook, uncovered, until it's as thick as you'd like it.)
Serve hot, right away. The beans can be kept warm for an hour or two, but are best eaten right when they're made. Leftover beans tend to get a bit clumpy.