I made brothy beans overnight in the crockpot and they were so good. Just 1 lb. dry pinto beans, garlic, chopped onions, Mexican oregano and water for 12 hours on low. Next day, salt them and add cumin and New México chili powder. I served mine on top of potatoes tonight with hot sauce and chili flakes. It’s also good with a dollop of tomatillo salsa and a handful of tortilla chips.