1 pound dried pinto beans
2 tablespoons corn oil
1-1/2 cups chopped onions
2 ounces bacon or salt pork, divided
1-1/4 teaspoons Ground Cumin
2 teaspoons Adobo Seasoning Blend
Salt to taste
Wash beans; cover with water and soak 8 hours or overnight.
Heat 1 tablespoon oil in large pot over medium heat. Add 1 cup of the onions. Rough chop the bacon and add half. Cook until onions are almost tender and bacon is beginning to brown. Add cumin, cooking 2 to 3 minutes. Add adobo seasoning. Drain beans; add to pot and cover with water. Bring to a boil, reduce heat and simmer for about 2 hours until beans are tender. Add salt as desired.
Heat remaining oil in small skillet. Add remaining onions and bacon, cooking until crisp. Add to beans or use as garnish.
Refried bean variation: Reserve cooking liquid from beans. Heat remaining oil, bacon and onions in a large skillet until bacon is crisp. Add drained beans and mash with a wooden spoon to desired consistency. Add reserved liquid until mixture is creamy.