3 cups dry pinto beans
1 tsp. Cumin
2 tsp. salt
1 Tbsp chicken boullion
chopped onion or dried onion to taste
3 cups shredded cheddar, colby or montery jack
Place beans in crock pot, cover with water and soak over night. In the morning, add cumin, salt, boullion and onions. Cook till beans are soft, adding additional water as needed. Depending on your crock pot this will take anywhere from all day on low to 6 hours or so on high.
Drain beans, saving the broth. Mash the beans adding broth as needed to make them a little bit soupy. Add 3 cups shredded cheese and mix in till cheese is melted.
