2 cups pinto beans
6 cups water (enough to cover beans plus 2 inches)
1 tsp salt
2 tsp pepper (or to taste)
1/2 cup chopped onion (optional)
1 clove garlic (optional)
Rinse pinto beans thoroughly with cold water.
Mix in salt.
Transfer beans into slow cooker.
Add enough water to 2 inches above beans.
Add pepper, onions and garlic.
Cook on HIGH for 6 - 8 hours or until most of the water has been soaked up.
Use a masher to mash to a refried consistency. Serve warm.
*Note* Since temperatures and sizes differ in slow cookers, some experimentation with cooking times may be necessary.
Number of Servings: 8Recipe submitted by SparkPeople user PENSKE40.