Recipe Courtesy of Carla and some of the ladies of the Sanger Ward
1 - 2 pounds dried pinto beans
Onion or garlic (optional)
Rinse and inspect dried beans. Place into large crockpot. Fill crockpot to the top with water and add a good amount of salt. Add a bit of onion or some garlic cloves (optional). Cover and cook on high for 8 - 10 hours. Stir, taste and add more salt if needed. Serve with slotted spoon. Can also be mashed and refried.