2poundsdried pinto beans (approximately 4 cups), rinsed and sorted
1medium to large yellow onion, diced
2teaspoonssalt (more to taste)
2teaspoonsground black pepper
1teaspoonground cumin powder
1/2teaspooncrushed red pepper flakes (more or less to taste)
9+ cups of water
Add all ingredients to slow cooker and stir to combine. Cook on high for 6-8 hours or until beans are soft and mash easily. Add more water if necessary during cooking. I added two cups about 2/3 of the way through cooking because it was looking dry. It doesn’t hurt to have extra water, but you don’t want them to dry up.
Reserving the liquid, strain the beans out into a large bowl. Mash with a potato masher. Add the reserved liquid until you reach the consistency you desire. Serve, or cool completely and freeze in portions appropriate for your family.
These do taste significantly less salty than the canned version. Make sure to check for seasonings and add salt as desired. We are trying to cut down on sodium around here so you might want to add more salt. You can also increase/decrease red pepper flakes based on your love of spicy foods.