Start with:
2# bag dried pinto beans soaked overnight
1# cooked bacon
2 medium onions (preferably vidalias) diced
Cover all with cold water and simmer 8 hours in a crock pot on low.
When beans are soft add:
1-2 sticks of butter (no typo, I really mean 2 sticks of butter)
2-4 Tbsp freshly ground cumin
1-2 Tbsp Celtic salt
1/2 -1 tsp freshly ground black pepper
Buzz all with a hand blender or smash with a potato masher.
It will be a bit runny at first, but will thicken in time.
Eat right away or refrigerate for up to a week or so.
(This recipe was originally placed in the Grains, Nuts, & Legumes - Soaking & Sprouting Beans class.)