2 cups pinto beans
6 cups water
2 cloves garlic
1 tsp. chicken bouilon
1 tsp. veg. oil
Rinse beans. Place in crock pot. Pour water over beans and add all ingredients. Cook for 8 hours.
Puree with masher. Add 1 tbsp. flour. Add beans and stir over moderate heat until beans are dry. Add a little salt. Add 1 cup of shredded cheddar cheese. Stir in and put in container and refrigerate until ready to use.
So far, I made tacos and added it to the meat, and layered taco dip.