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  • 3 cups dry pinto beans
  • 1 onion
  • 9 cups water
  • 2-4 teaspoons salt
  • 1 3/4 teaspoons black pepper
  • 2 tablespoons fresh garlic
  • 2 teaspoons cumin


  1. Put all ingredients except the salt in a crockpot.  Turn on high for 8 hours.  At the end of cooking, remove some of the liquid(I use a soup ladle and just remove about a cup of liquid if I can).  Take an immersion blender, or transfer the beans to a blender or food processor and blend till the desired consistency.  Add back as much of the reserved liquid as needed to make the right consistency.  Keep in mind the beans will firm up a little as they cool down so add a little more liquid than you think you need.  Then add in the salt starting with 2 teaspoons, stirring and tasting before adding more.  This recipe makes a lot but they freeze very well.  You can always half the recipe if you want.