I changed the servings to 8, since I didnt want a lot of leftovers! I am giving this 5 stars for the basic recipe, altho I only use my own homemade both and my experience with beans has led me to always pre-soak overnight in the frig, draining/changing the waters many times. I finished the overnight soak this a.m, and put them in the slowcooker with strained, clear homemade hamhock/garlic/onion/celery/carrot broth (I fed the disintegrated hocks and veggies to our wild creatures outdoors). In this broth I put the soaked beans and 6 cloves of raw garlic, cooked for 8 HOURS on low, before I added roasted chicken and ham steak pieces, 1 can of green chilis, and tasted for salt and other spices. I then added (to suit me) 1 cube of chicken bullion, no salt or pepper, 1 teaspoon of garlic powder and 1 teaspoon of cumin and turned the slowcooker off. It was ready to eat in about 1/2 hour. YUMMY! Here is the secret to beans: NEVER ADD SALT (bullion, in this case) UNTIL YOU ARE DONE OR NEARLY DONE COOKING. Salt added early will make the beans tough. Also, I have never in my life seen pinto beans cook in 2 hours, how on earth could this happen, especially without soaking? Happy eating, this was a great base recipe!
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I changed the servings to 8, since I didnt want a lot of leftovers! I am giving this 5 stars...