INGREDIENTS:
1 pound dried pinto beans or black beans
1/2 to 1 cup water
2 tablespoons oil
3/4 cup chopped onion
2 cloves garlic chopped
1 tablespoon chili powder
1 tablespoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon salt
hot sauce to taste

METHOD:
Sort & wash beans; cover with water in morning and soak all day. In the late evening place beans and water in crockpot, add water to cover with water to 2 inches above beans, cook on high 2 hours. Turn crockpot to low and cook overnight. In the morning drain beans, return to crock and mash.

Add oil, onions, and garlic to cast iron frying pan; saute till onion is tender. Add water, chili powder, cumin, pepper, salt and hot sauce to frying pan. Heat through then add the mashed beans. Heat and stir for 5 minutes. Remove from pan and store I refrigerator until used.

Makes 10 servings.Per serving (excluding unknown items): 133 Calories; 5g Fat (27% calories from fat); 5g Protein; 23g Carbohydrate; 0mg Cholesterol; 673mg Sodium