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Look over your beans to make sure there is no foreign debris.
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Rinse dried pinto beans.
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Place beans in the crock-pot and fully submerge the beans with water making sure there is an additional 2 inches of water above the bean line.
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Let the beans soak overnight, approximately 8-10 hours.
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Drain and rinse beans, and submerge beans with 2 inches of water again.
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Optional, sauté the onions and garlic in 2 T of olive oil.
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Add the onions, garlic, and remaining ingredients to the crock-pot minus the salt.
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Cover, and cook on low for about 8 hours, or 5-6 hours hours on high, or until a fork can easily pierce the beans.
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Drain excess liquid, and mashed until you reach your desired consistency.
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Salt to taste, and add any additional spices to taste.
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Cool, serve, or freeze, and enjoy!