Ingredients (~6 servings)

1 1/2 cups dry pinto beans, rinsed
4-5 cups water
3 chicken bouillon cubes, crushed
1/2 Tbsp garlic salt
1/2 sweet onion, outer skin removed (leave whole)
1/4 cup butter, softened
1/2 tsp onion powder
1/4 tsp ground cumin (optional)
3/4 cup reserved bean cooking liquid

Load the Slow Cooker with Beans and Seasonings

Place the rinsed pinto beans into your slow cooker – use the large one if you have a choice.

Fill the slow cooker about 3/4 full with water, which should be around 4-5 cups depending on your particular model.

Sprinkle the crushed bouillon cubes and garlic salt over the water; Drop in the whole onion half.

Cook the Beans Until Soft

Cook on high for 6-8 hours or on low for 9-10 hours, stirring occasionally.

If the water level drops too much during cooking, add more hot water to keep the beans covered.

The beans are done when they’re completely soft and starting to fall apart when you press them with a spoon.

Drain and Mash the Beans

Use a slotted spoon to transfer the cooked beans to a large bowl.

Reserve the cooking liquid – don’t dump it down the drain. Toss the onion.

Add the softened butter, onion powder, cumin (if using), and 1/2 cup of the reserved bean liquid to the beans.

Blend to Your Preferred Consistency

Using a hand blender or potato masher, mash the beans until they reach your desired texture.

Start with 1/2 cup of bean liquid, then add more as needed – I usually end up using about 3/4 cup total.

Keep in mind the beans will thicken as they cool, so make them slightly looser than your target consistency.