Smashed Pinto Beans

This is for Kali. Sorry it took me so long to post this. I finally made a batch of beans and actually measured the seasonings so that I could share. Usually when I make a pot(crock pot) of beans I puree most of the batch in my food processor for some yummy, creamy beans. This time I saved some to mash with the potato masher, for a little less creamy consistency, so that I could use them in this recipe. Well....they were SO good, we ate them all before I got around the the other recipe. Guess I'll try it again this week:)

So...here it goes...this is how I cook beans:)

I rinse and soak 3 cups of beans for ~ an hour or longer(depending on how much time I have). Then I rinse them again, put them in the crock pot with 3 T bacon grease and cover them with 3 inches of water. If I need to add more water later in the day, I bring it to a boil in the microwave before adding it to the crock pot. I cook the beans on high for 5-6 hours, or until I can easily smash one of the beans between my finger and the countertop...make sense?:)

When the beans have about 1/2 hour left to cook I add the following: 5 jalapeno rings(from the jar, you could use fresh jalapeno), 1/2 T seasoning salt, 1/2 T garlic salt, 1/2 t onion powder, 1/2 t cumin and 1 T chili powder.

After that cooks for about 1/2 hour, I scoop out the beans with a slotted spoon to the food processor and puree with ~ 1 cup of cheese. I add liquid from the beans as I puree until I get my desired consistency.