Printed from Pennies & Pancakes
*Makes about 16 cups
2 lbs pinto beans
1 large onion, chopped
4 Tbsp. jarred minced garlic
* Up to 2 1/2 Tbsp salt
1 tsp black pepper
2 tsp cumin
10 cups hot water
* You can use as little as 1 Tbsp of salt. It all depends on how you like your beans.
Rinse the beans in a colander. Pick out any bad beans.
Combine all the ingredients in the crockpot. Remove any floating beans. Cover, and cook on HIGH for 4 hours and on LOW for 2 hours.
Uncover, and remove extra liquid. Leave enough liquid to reach the desired consistency when the beans are mashed. (We like our beans somewhere between the very liquidy restaurant style beans, and the canned version of refried beans.)
Mash beans with a potato masher to desired consistency.
Serve warm. Store in air-tight containers in the refrigerator and use within 2 weeks, or freeze in ziplock bags for later use.