From the Kitchen of Dawn Sturtevant
3 c. dry pinto beans, rinsed
1 onion, diced
5 cloves garlic, diced
2 t salt
1 t cumin
2 chipotle peppers in adobo sauce
or 4 t hot pepper sauce or to taste
9 c water
Place all ingredients in a slow cooker. Cook on high (300°) for 12 hours. Drain, reserving 2+ cups of liquid. Mash beans with potato masher, adding back in liquid to desired consistency. I find it takes about 1 ½ to 2 cups.
Note: I buy the little can of chipotles, and freeze the unused portion. When I know I’m going to make a batch of beans, I take the peppers out of the freezer the night before to thaw enough to take a couple out. Or you can nuke ‘em for a few seconds to thaw just a couple. I keep refreezing them until their gone. They are fine through all this freezing/thawing.