-16 oz dried pinto beans
-6 cups chicken or veggie broth, (about 48 oz)
-4 oz diced green chiles (1 can)
-1 onion, roughly diced
-8 cloves garlic, minced
-2 tsp ground cumin
-2 bay leaves
-salt, to taste
-[Optional] Cayenne pepper to taste for spice

1. Rinse the beans and sort out any debris if needed. Then put the beans into the crock pot.

2. Add the broth, green chiles, onion, garlic, cumin, and bay leaves.

3. Cook on high for 5 to 6 hours.

4. Once the beans are tender, remove the bay leaves and strain, but do not discard!, 2 cups of liquid out of the beans to use later.

5. Use an immersion blender or regular blender to blend the beans.

6. Add back in enough of the removed liquid to achieve the consistency desired (add back more liquid for dip, less liquid for a side dish.) Note: The beans will firm up if refrigerated so save the liquid for later if desired. You can also add back in more broth later if you discard the liquid and end up wanting it runnier later.