Serving Size / Yield
- 3 C Dry pinto beans (rinsed)
- 2 Tbs Minced garlic
- 1 Onion (peeled, cut in half)
- 1/8 tsp Cayenne pepper
- 1 3/4 tsp Fresh ground black pepper
- 5 tsp Salt
- 1/8 tsp Ground cumin
- 9 C Water
Place all ingredients into a slow cooker. Stir to combine. Cook on high for 8 hours, adding more water if needed.
Note: If more than one cup of water evaporates during cooking, then the temp is too high.
Once cooked, strain the bean mixture, reserving the liquid. Place mixture into a food processor* and process, adding the reserved liquid as needed to attain desired consistency.
*May use a potato masher