We go through a lot of Pintos Beans around here. We do pintos with rice and cheese, burritos, tacos, refried beans, or, like tonight, Mexican Pizza. As I have written before, we cook our own pintos from dried beans. The recipe I use is from The Feast of Santa Fe. They have a lot of flavor and make excellent refried beans just by mashing them (so much better than canned refried beans). As usual, I make 2 pounds of dried beans in my crockpot. I use them for a meal and then freeze 3 containers of 3 cups each.
1 lb dried Pinto Beans, soaked all day or overnight in 8 cups of water
Drain and rinse beans (save water and pour it over your garden to save water!).
Put beans in crockpot and cover with water to about 2 inches above the beans.
1 small onion, chopped
2-3 cloves garlic, chopped
1 tsp whole cumin seed
1/2 tsp cracked pepper
1/2 tsp oregano
1 tsp salt (I use Kosher)
Cook on low for 18-20 hrs or on high all day.