Step 1

Place the rinsed beans, onion, bay leaved, and water in the pot of a 6-quart pressure cooker. Place the lid of the pressure cooker on the pot, locking it in place and adjusting the pressure valve according to manufactures instructions. Once pressurized, cook for 30 minutes. Once the 30 minutes has passed, allow the pressure cooker to depressurize.

Step 2

Heat the olive oil in a large 12-inch skillet over medium heat. Once the oil begins to glisten, ladle in two scoops of the beans into the skillet. Gently mash the beans with the back of a wooden spoon until most of the liquid has been absorbed and the beans have thickened. Repeat the process again until the all the beans have been added to the skillet.

Step 3

Remove the pan off the heat and add the shredded cheese, cumin, and salt. Stir until smooth. If the mixture is too thick, add a little amount of the cooking liquid. Serve immediately topped with queso fresco.