6 1/4 c Water
1 c condensed Chicken Broth
2 lb dried Pinto Beans
5 cloves Garlic, chopped
1/2 Red Onion, chopped
5 tbsp Salt, or to taste
2 tbsp ground Black Pepper, or to taste
1 tbsp Red Pepper Flakes or to taste (optional)
1 (8 oz) package shredded Mozzarella Cheese
     (optional)
1 (16 oz) container Pico de Gallo (optional)
Add any other chopped Veggies to top this off

Combine water, condensed chicken broth, beans, garlic, onion, salt, pepper, and crushed red pepper flakes in a large saucepan. Cover and bring to a simmer. Cook, stirring occasionally, until beans are soft (about 3 1/2 hours). You may need to add additional water to keep the beans from drying out.

Mash cooked beans with a potato masher to desired consistency. Top with mozzarella and Pico de Gallo before serving.  Now you can use these for tacos or for any recipe that you might use canned beans in!