Two cups of dry pinto beans, put into cold water and refrigerate for up to 2 days. During this time the beans will expand 2x and will lose a lot of stuff that causes flatulence.
Rinse the beans, put in a pot and add enough water to cover the beans.
Add 1/3 teaspoon of salt
add 1/3 teaspoon of black pepper
Add 1/3 teaspoon of chili powder
Add 1 full teaspoon of cumin
Bring to a boil and gently simmer for 2 hours
Turn off heat, take a ladle full of beans and fluid into a blender and liquify. Pour back into the pot.
Can be consumed immediately or refrigerated for up to 3 days.
