2-2 1/2 cups dry pinto beans
1 tablespoon-1/4 cup olive oil (or water if you want low fat)
3 small onions, chopped
5 cloves garlic, minced
1 bell pepper, minced
1 jalapeño pepper, minced
1 (6 ounce) can tomato paste
2-3 teaspoons salt
2-3 teaspoons cumin
2-3 teaspoons chili powder (I used chipotle flavored)
1. Soak beans overnight. Drain, rinse, cover with water and cook on low in a slow cooker for 8-12 hours (or until soft). Drain beans (reserving liquid).
2. If blending, consider allowing beans to cool before proceeding. Blend batches of beans with liquid (add as much or as little as you want for preferred thickness) or mash with a potato masher if you want a more course consistency.
3. Saute onions, garlic, bell pepper and jalapeño pepper in olive oil (or water if you are oil free). Add sautéed vegetables, tomato paste and seasonings to blended/mashed beans and mix well.
4. Cook on high in slow cooker for about 4 hours to heat through and mature flavors.
Source of recipe: I wrote this recipe.