3 C dry pinto beans
½ Onion chopped
2 garlic cloves
a couple good shakes of cumin
1 can chicken broth, then water. Enough water to cover the beans by 4 inches
1 T of bacon fat or pork lard (optional)
Sort through dry beans on a cookie sheet, 1 C at a time.
Take out all broken beans & rocks.
Rinse in a strainer and place in the slow cooker.
Continue until you’ve sorted and rinsed all of the beans. Fill the pot with enough water that the beans are covered by 4 inches. Add all the other ingredients.
Cook in the slow cooker on high for 6 hours. 1 hour before, add a generous pinch of salt at least a tablespoon. Check again at the end for seasoning & add more salt if you need it.
Top with Cotija cheese (aged, crumbly, white Mexican cheese found near Mexican cheeses, sometimes by gourmet cheeses)