3 c dry pinto beans, soaked overnight, drained
1 onion, peeled and quartered
2 T minced garlic
5 tsp salt
1 3/4 tsp black pepper
1 tsp cumin
9 c water
Put everything into a slow clooker on high for 8 hours. If more than 1 cup of water evaporates the temperature is too high. drain beans reserving juice. Mash with a potato masher to desired consistency adding more reserved juice as required.
To serve: in wraps for burritos, add lettuce, tomato, green onion, sliced olives, grated cheese...
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