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Rinse 2 cups dry pinto beans really well and pick out any ugly or broken ones
Add beans to crockpot with ½ medium onion and 2 garlic cloves
Add water to cover the beans by approximately 2 inches (about 6–8 cups water for 2 cups beans)
Add salt starting with 1–2 tsp (you can adjust at the end)
Cook on LOW for 7–8 hours or on HIGH for 3–4 hours until beans are tender
Taste and adjust salt as needed
Mash a few beans against the side of the crockpot for a thicker, creamier broth if desired
Serve as-is or top with cilantro, queso, lime, or hot sauce