Ingredients:

  • 2 lbs dried pinto beans, sorted and rinsed
  • 8 cups water
  • 1 medium white onion, diced
  • 4 cloves garlic, minced
  • 1 tbsp ground cumin
  • 1 tsp black pepper
  • 2 tsp kosher salt
  • 1/4 cup lard or vegetable oil
  • 1 tbsp apple cider vinegar

Instructions:

  1. Combine the rinsed pinto beans, water, diced onion, minced garlic, cumin, and black pepper in the slow cooker.
  2. Secure the lid and set to Low for 8 hours or High for 4 hours until the beans are completely tender.
  3. Stir in the kosher salt and lard (or oil). Stir in the apple cider vinegar if a slight tang is desired.
  4. Reserve 1/2 cup of the cooking liquid. Use an immersion blender directly in the pot for 1–2 minutes until smooth, or use a potato masher for a rustic texture.
  5. If the beans are too thick, stir in 1/4 cup of the reserved cooking liquid until they reach a creamy consistency.