Ingredients:
- 3 cups Camellia Brand Pinto Beans, soaked
- 1 yellow onion, roughly chopped
- 1/2 jalapeño, seeded and chopped
- 2 tablespoons finely chopped garlic
- 1/4 teaspoon ground cumin
- 8-9 cups water or no-sodium broth
- Water as needed
- Salt, pepper, and ground cumin to taste
- Shredded Mexican-blend cheese (optional)
Directions:
- Add the soaked beans, onion, jalapeño, garlic, cumin, and water or broth to slow cooker.
- Cook on high for 8 hours, adding water if necessary.
- When the beans are fully cooked, strain them and reserve the liquid. Mash or process the beans, adding the reserved water as needed to attain desired consistency.
- When serving, top with cheese.