1 c. pinto beans
1 tsp. chili powder
1 tsp salt
1/2 tsp. paprika
1/4 tsp. cumin
1/4 tsp. garlic pwd.
1 tsp. onion pwd.
Rinse beans, put in crock pot and cover with water. Soak over night. Cook until tender (add more water to keep beans covered) - usually takes most of the day. When almost done, add spices (beans should be mushy), cool, put in blender until smooth.
Freezes well.
Recipe from Tammy Northrup.
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