2 cups dry pinto beans, rinsed 2 cloves garlic or 3 tsp Minced garlic 2 tsp. chili flakes salt to taste.
Rinse the pinto beans and soak them overnight. Rinse well. In a crockpot add pinto beans, 8 cups water, garlic, chili, and salt. Cook on high heat for approximately 8 hours.
Once the beans are very soft, drain the beans, reserving the liquid. Mash the beans (adding water as needed to reach the desired consistency). This is according to your own preference, some folks like their beans thick, some like’em runny.
Cool, package and toss in the freezer in portion sizes.