1-Getting started with slow cooker pinto beans: Begin by rinsing and sorting the 1 pound of dry pinto beans, then place them directly into a large slow cooker no soaking needed, which saves time for busy schedules.

2-Heat the oil and sauté vegetables: Heat the 2 teaspoons of oil in a pan over medium-high heat and sauté the chopped onion, jalapeno, and half a teaspoon of salt for about 2 minutes until they soften.

3-Add garlic and transfer mixture: Add the minced garlic and cook for another 30 seconds until fragrant, then transfer this mixture to the slow cooker.

4-Combine ingredients in slow cooker: Include the remaining salt, bay leaves, cumin, oregano, cayenne pepper if you like some heat, 3 cups of water, and 4 cups of broth. Stir everything together to combine, cover the slow cooker, and set it to high for 8 to 10 hours until the beans are tender.

5-Finish and serve: Once done, discard the bay leaves and serve the beans as they are or drain them for a firmer texture.

6-For refried beans: Reserve 1 cup of the cooking liquid, drain the rest, and mash the beans back in the slow cooker with that liquid until you reach your desired consistency. For added flavor, garnish with options like diced tomatoes or avocado.

7-Cooking tips: Remember, cooking times can vary by slow cooker model, so keep an eye on it. This method not only enhances the natural flavors but also makes the dish adaptable for different meals, like turning leftovers into a quick lunch.

8-Additional tip: One handy tip is to experiment with adapting recipes for high altitudes if you’re cooking in the mountains, as it might affect cooking times. Following these steps ensures a flavorful outcome that’s perfect for family dinners or entertaining friends.