Soak the beans

• Rinse the dried pinto beans and cover with plenty of water.
• Soak for 4 to 5 hours, then drain and strain.

Slow cook the beans

• Add the soaked beans, whole onion, garlic cloves and water to the slow cooker.
• Cook on low for 12 hours without salt.

Drain the cooking liquid

• Strain the beans, discarding the cooking liquid.
• Remove and discard the onion and garlic.

Season and blend

• Return the beans to the pot and add the water, broth paste and salt.
• Mash or blend with an immersion blender to the desired consistency.
• Taste and adjust the seasoning, adding more broth paste or salt if needed.