• 2 Pounds Dried Pinto Beans
  • 1 Whole Bulb Garlic broken up, peeled and smashed
  • 1 large Sweet Onion Cut into small chunks
  • 1 TBS Salt
  • 2 TBS Cumin
  • 3-4 TBS Olive Oil
  • 3-4 TBS Butter
  • 2 TBS Chili Powder

Get out your Crock Pot!!

Rinse your beans and put into Crock and cover with water a few inches over. Throw in all the rest of the ingredients. Turn Crock to HI for an hour then to low for the next 6 to 8 hours. Check the beans for tenderness … to determine doneness. Depending on your Crock it could take a shorter time. Beans should be really soft and creamy. IF need be throw in more water if they get too dry.

You can also do beans on stove top. Soak your beans overnight, drain and add new water, throw in an onion and garlic and bring to a boil, simmer for an hour covered. Then add your butter and oils in a pan with more onion and garlic and add the cumin and chili powder and add beans. Saute with some broth or reserved bean water until all is soft. Mash together

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