Makes several cups
Prep time: 3 minutes
Cook time: at least 8 hours
onion: .15, beans: .20
1 onion, peeled and halved
2 C dry pinto beans, rinsed
several shakes of chile powder or an actual hot pepper if you've got one (we didn't, so we went with the powder)
3/4 tsp salt
1/2 tsp black pepper
6 C water
Put everything in your crock pot and cook on high for at least 8 hours.
When you're done, take out some or all of the onion and drain off the water (don't forget that--I sort of did and realized it halfway through mashing and then things were a lot messier, though all was redeemed in the end). Then mash the beans until they look like refried beans. Lisa recommends a potato masher, but (after I'd remembered to drain the water) I realized I was not patient enough for that and put mine in a blender. I blended till smooth, though you can leave some chunks in it if that's your thing.
When you're done, taste for seasonings (I thought the seasonings were perfect just as they were) and eat with nachos for a fun Spring Break lunch or on burritos or, heck, out of the pot.
Posted by The Tasty Cheapskate: tastycheapskate.blogspot.com