I’ve always liked pinto beans, usually “refried”, which is when you cook the beans and then mush them to a paste. Some crazy folks will blend the beans to a paste. I’m OK with that, but my latest thing is high pressure instapot beans with mushrooms.
Yeah you heard it here first folks! For the lazy people like me…6 volumes of beans to 1 volume of dried mushrooms in the pot with condiments and salt to your taste. Set it for 1 hr and come back to a meal full of various textures and the good bean flavor we’ve come to love.
One thing I have been obsessed with is tomato bean soup. The recipe I base mine off is sopa tarasca, a Mexican dish that also uses a few ancho chiles. But you could use chile powder or omit that.
Anyways, I really like your idea of adding mushrooms and doing it in the pressure cooker. I might toss in a can of tomatoes and some onion and garlic. You could throw in other veggies too, like anything about to go bad. And add rice to really make it a meal. Beans and rice is so good when done right.