4 cups of pinto beans (2 lbs.)
1 small onion, chopped
3-5 garlic cloves, chopped
2 T canola oil
Put the beans in a colander. Sort out all the uglies and broken beans. Then rinse them well in cool water, continuing to look for bad ones.
Now put everything in a your Crock Pot. Cook on high for around 7 or 8 hours. If you run out of time, you can put them on the stove to finish them up. You want them good and soft. Now add salt to taste, usually at least a tablespoon. Don’t put it in until your beans are soft, or they’ll be tough.
Now, put 3 or 4 ladles full of beans and juice in a large skillet. I spray mine with cooking spray first. Now, over medium heat, mash the beans until they have the consistency of refried beans. If you want to, add some shredded cheddar or Monterrey Jack cheese. Now they’re ready to wrap up in warmed tortillas for burritos or use for dip with chips.