Refried beans

Sort the beans, removing broken beans and rocks; rinse well in cold water. Overnight soaking is optional and skipped here.

Put the beans in the Instant Pot with salt and 8 cups of water; seal and cook on the bean setting at high pressure for 45 minutes.

Let sit 20 to 30 minutes, then release any remaining steam.

Remove the beans and strain off the broth, keeping it.

Heat about 2 tablespoons of bacon fat in a pan over medium-high heat until hot.

Add half an onion and a jalapeno and cook a couple of minutes, stirring.

Add a mashed garlic clove and cook 30 seconds.

Add the beans carefully and stir; add about a cup of the broth, more or less for runnier or thicker beans, and bring to a simmer.

Taste for salt, then smash the beans with a potato masher (or blend), leaving some whole pieces.

Reduce heat to the lowest setting and simmer about 5 minutes so the water evaporates and the beans thicken.

Stir in a little cheese.

Spread the beans on tostadas and top with lettuce, onion, tomatoes and queso fresco.