Step 1

In a large mixing bowl, cover the dried pinto beans with enough water for the beans to expand and double in size. Let it sit overnight.

Step 2

The next day, strain and rinse the pinto beans. Add to the slow cooker pot with the quartered onion, smashed garlic cloves, bay leaves, salt, and 6 cups of water.

Step 3

Place the lid on top and Slow Cook on High for 4 Hours 30 Minutes, or on Low for 9 Hours, stirring occasionally.

Step 4

After the time is done, turn on the Sauté function at 320°F for 30 Minutes to reduce the liquid. Serve warm or cold as a side or in soups, stews, or bowls.