2 cups dry pinto beans, rinsed
4 cups chicken broth
2 cups water
2 large onions, quartered
1 jalapeno, seeded and chopped
4 cloves garlic
2 tsp salt
1 tsp pepper
1 tbsp cumin

Combine ingredients in the slow cooker and cook on high for 8 hours or overnight.
Remove the largest onion chunks and drain excess water.
Mash the beans and add some of the excess water back for best consistency.
Serve with chips or tortillas.

Posted by: danar