Instructions: Dry Pinto beans - Rinsed and soaked overnight (about 3-4 cups)

Enough water to cover all ingredients by about 2 inches Cornstarch & cold water (optional - about 1-2 tbsp and enough cold water to mix in)

Dump everything (except the cornstarch) into crockpot and cook on low for about 8 - 10 hours. If the beans arent thick enough (juice should be gravy-like consistency), after you cook them add a little cornstarch to some cold water and mix into beans and let set for about 5-10 minutes until it thickens up.

If you cook these beans on the stove, again, just dump everything into a Dutch oven or whatever type large pot you have. Let cook until beans are softened (done). Seems like on the stove, the beans thicken up a lot better than they do in the crockpot and you dont need to add the cornstarch. If you cook them on low for about 3 1/2 hours, they will be just right.

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