3 cups dry pinto beans (rinsed)
1 onion, diced
9 cups of water
5 teaspoons salt (I used less - because you can always add more)
1 3/4 teaspoon pepper
2 T minced garlic (I used about 1 - it's totally up to you)
1/8 teaspoon cumin
Put all ingredients in a crockpot and cook on high for about 8 hours. After they are done, drain all of the liquid out, saving the liquid! Mash beans with a potato masher (I put mine in the blender because my beans were a little old) or whatever you mash with. Add liquid, a bit at a time, to desired consistency. Makes about 6 cups. Freezes well. Love 'em!