Ingredients

The following ingredients have 8 Servings
  • 16 oz bag dried pinto beans (sorted rinsed and soaked)
  • 1 tsp salt
  • 1 tsp chili powder
  • 4 oz can green chilies (undrained)
  • Water

Instruction

  • Drain soaked beans and place into slow cooker ( I used a2.5 qt slow cooker)
  • Cover beans with water until water line is 2 inches above beans.
  • Add remaining ingredients and stir.
  • Cook on high for 7-8 hours
  • Once beans are nice and soft, drain liquid into a bowl.
  • Ladle out 1/4 cup and add back into beans.
  • Use an immersion blender, regular blender or potato masher to mix beans until smooth.