The name isn’t actually true. I didn’t actually recook these. They really should be “mashed and seasoned beans,” but that just doesn’t have the same ring to it, and it is a highly unlikely google search.
3-4 cups cooked and mashed pinto beans, or 2 cans of pinto beans, drained
1/4 tsp cumin
1/4 tsp chili powder
1/4 tsp salt
1 clove garlic, minced
1 can of rotel with juice (10 oz can)
Juice of half a lime
Soak beans overnight. Drain and put in crockpot. Cover with water with an additional inch of water on top of beans. Cook on low all day (6-8 hours).
Drain water. Mash beans (I used an immersion blender.) Add in all ingredients and stir well. May be served as a side dish or used as the bean portion of my enchiladas.