Carli’s Beans

6 cups dried pinto beans

1 onion peeled and quartered

1 Tbsp. salt

5 tsp. pepper

¼ heaping tsp cumin

2 tsp chili powder

1 tsp cayenne

10 cups water

Cook in a Crock Pot on high for 10-12 hours, or in the Instant Pot for 85 minutes. For extra heat add extra pepper, cumin or even some cayenne! Set aside about 2 cups of liquid, before pureeing using the immersion blender. Use the extra liquid as needed to get the consistency you prefer.