1 pound dry pinto beans
4 cups water
1 cup brewed coffee
3 cloves minced garlic
1 onion, diced
1 tablespoon ground cumin
2 teaspoons chili powder
1 1/2 teaspoons oregano
1 teaspoon salt
Rinse beans, discarding any foreign matter. Place in a large bowl, cover with water and allow to soak at room temperature overnight. Drain beans and place in a crockpot along with remaining ingredients. Stir well, cover and cook on low all day, about 8 to 10 hours, until tender. Use a potato masher to mash well and stir with a wooden spoon. Continue to mash and stir until desired consistency.
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