Rinse beans and pick out any stones.
Place in large pan filled with the water. Soak overnight.
Chop onion, gather spices.
Drain & rinse beans. Add beans, water, onion, garlic to crock pot.
Cook on low for 8-10 hours. Bean should be soft, not mushy.
Ladle out as much liquid as possible.
Mash beans while still in crock pot.
Use a hand mixer to whip beans to a smoother consistency.
Add butter, salt, and taco sauce. (You can use any taco sauce or seasonings that you prefer. I had some Taco Bell packets on hand. I used five of each of these.
Mix all till butter melts.
Makes a delicious burrito, or taco filler.
- 1.0lb Dry pinto beans
- 5.0Tbsp Butter
- 1.0 Large onion
- 6.0c Water
- 2.0Tbsp Taco seasoning
- Salsa/ taco sauce
- 1.0tsp Salt, or to taste
- 1.0Tbsp Minced garlic