4 - 5 cups pinto beans (depending on how big your crock pot is)
3 teaspoons Sea Salt
3 Tablespoon minced onion
2 teaspoon garlic powder
1 Tablespoon oregano
(Any herbs and spices you like, I use basil sometimes too)
3 teaspoons Sea Salt
3 Tablespoon minced onion
2 teaspoon garlic powder
1 Tablespoon oregano
(Any herbs and spices you like, I use basil sometimes too)
Place beans in crock pot to soak overnight. Cover with water 1 - 2 inches over beans, soak all night. In the morning drain and rinse beans and cover again with about 6 cups water. Turn on your crock pot and cook until dinner time. Check during the day to see if the beans on top are dry and need a little more water. Be sure not to use to much water. Before dinner time mash the beans with a potato masher some whole beans left in it is good, they will seem runny but they thicken a lot as they cool. Add your spices and enjoy with chips and salsa, in a taco salad or burrito or any way you want. Left overs freeze well or will keep in the fridge for about a week.
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