6-8 C water
1 lb dry pinto beans
1 onion, peeled and halved
1 Tbsp chili powder
1 tsp garlic powder
1/2 tsp cumin
Kosher salt and freshly ground pepper, to taste
Place beans in crock pot and top with 6-8 C water. Beans should be covered by
2-3 inches of water.
Add onion, chili powder, garlic powder, and cumin. Stir well.
Season generously with salt and pepper.
Cover and cook on high for 8-10 hours, or until beans are tender.
Remove onion and use a potato masher to mash beans as finely or coarsely as you like.
Taste and adjust seasoning, if necessary.