1 lbs dried pinto beans (soak overnight, drain the water or rinse beans the day of making them)
1 medium onion diced
1 jalapeno sliced with seeds
2 Tbls chopped garlic
3 tsp salt
2 tsp pepper
1 tsp cumin
4 cups water
4 cups chicken broth (or veggie broth)
additional water if it gets dry
Add everything to a roaster oven 6 Qt. Cook between 300-350 for 3-4 hours until beans are soft. Stir occasionally. Add additional water if it gets too dry.
When beans are tender:
Drain liquid, blend everything with an emersion blender. Keep the bean juice incase you have to add more to thin the beans out. enjoy.
If you don't have a roaster oven, use a crockpot on high for 8 hours.
Or use a pressure cooker for 1 hour.