Baking floof: baking powder
This is the recipe I built as I making this.
Valentina pepper sauce is recommended because it will add much needed acid to balance this without adding much spice heat. If you want heat then another sauce will be fine.

Creamy Pinto soup.
1 lb dry pinto beans. Picked through and rinsed
Water
2 strips of bacon, chopped.
1 medium onion, diced.
2 tbsp cumin powder
1 tsp cumin seeds.
1 teaspoon dried oregano 1 tsp salt.
2 cups stock, veg, turkey, chicken, whatever
1/2 tsp red pepper flakes.
1 jalapeno sliced
Sour cream
Pepper sauce like Valentina.

• Bring beans to boil in plenty of water.
• Boil for 5 minutes.
• Let sit for an hour.
• Drain, cover with water again, drain again.
• Add enough water to cover the beans with at least three inches water on top.
• Cook for 60 to 90 minutes until beans are tender
• In a separate large pot fry up the bacon until crispy
• Remove the bacon and set aside as a garnish for later.
• Add the onion to the bacon fat.
• Saute until translucent
  Take out maybe a third of the onions and set them aside for later.
• To the onions add the salt, oregano, red pepper flakes, cumin and cumin seeds.
• Stir for 30 seconds
• Add in about 2 cups of cooked beans and just enough bean water to prevent the beans from burning
• In a blender or with an immersion blender blend the remaining beans until smooth. Add stock if you need to to get them smooth.
• Add the pureed beans to the rest of the mix.
• Add the reserved onions.
• Adjust seasoning as needed.
• Plate them in a bowl and top with bacon, sliced jalapenos, sour cream, pepper sauce like Valentina.
• Serve with corn bread