Perfect Pintos (Crockpot)

I adore beans.  There's just something about them I absolutely love.  The variety, the flavor, the versatlity.  They pack a protein punch when properly paired with a whole grain, and they're SO cheap, especially when you make them from scratch. Once your body adjusts to processing them, what's not to love?!

This recipe was given to me by a sweet friend who's been using it for years. She made them for us as the base for a Mexican burrito feast -- I was smitten and requested the recipe.  And so, I have for you here the perfect almost-refried pinto beans, made in the crockpot.  I've used these erfect pintos alongside rice, in tortillas plain, in tortillas with sautéed onion and peppers, and I've even mixed the final product with some salsa and used it as a bean dip for corn chips.

Perfect Pintos (Crockpot)
serves a ton, easy to freeze

• 3 lbs (6 cups) dry pinto beans, picked over, rinsed well, and NOT soaked)
• 1 TBLS salt
• 1 1/2 tsp pepper
• 1-2 tsp cumin
• 1 small onion, minced
• 2 quarts water 
• 1 quart broth 

-- Once beans are rinsed really well, transfer to the crockpot.  Dump everything else in, and turn rockpot on low for 8 hours.  Check halfway through, stir, and add an extra cup of water if needed.  Beans should be very soft by the end of the 8 hrs.  

-- Note for adjusting amount of beans: for every lb of beans, you'll need 1 Qt of liquid.