1 lb. bacon
3 c. uncooked pinto beans
7 c. water
1 1/2 c. chopped onion
4 cloves garlic
1 T. salt (to start)
1-2 c. fresh or canned green chilies, diced
Fry bacon until crisp. Crumble and drain, reserving half of the bacon grease. Place bacon, remainder of ingredients and reserved bacon grease in the crock pot and cover.
Cook beans on high for 1 hour, then reduce to low for 10 hours. Cool and then mash pinto beans, in batches using a potato masher. Add more salt to taste.
Cool mashed beans completely and freeze using the freezer method. From Don’t Panic More Dinner’s in the Freezer.