6 cups of dry pinto beans (rinsed)(or 2lb)
2 onions, peeled & halved
9 cups of water
10 t salt (for reduced sodium use 5 t salt which is what I did)
2 1/2 t pepper
4 T minced garlic
1/4 t ground cumin
Put all the ingredients in a crockpot and cook on high for about 8 hours. After they are done, drain all of the liquid out and SAVE THE LIQUID!! Mash beans with a potato masher or whatever you mash with. Add liquid, a bit at a time, to desired consistency, but remember you want them a little runny because they thicken over time.
Here is what mine looks like! :)?
This was my lunch today with leftover guacamole from the avocados I found on sale at Walmart this week :)...do you love the
pink paper plate china? ha