1 lb pinto beans
4 cups water
1 chopped onion
Garlic Salt and Pepper
chicken bouillon cube (optional)
Wash, rinse and soak beans over night. In a slow cooker, add beans (4 c water) and onion. Add garlic salt and pepper and a chicken bouillon cube, if desired. Cook on low for 8 hours, or high for 4-6 hours.
Can be served or refrigerated. (*Note- I prefer my beans the next day, so I just make them ahead and refrigerate them. )
Then I dish myself a bowl and put it in the microwave for about 90 seconds. After it's heated I stir in a packet of ThinStick, which gives it a really creamy flavor. The ThinStick also helps fill you up and keeps your cravings away for several hours!