|2 can||pinto beans (15.5oz), drained and rinsed|
|2 can||red kidney beans (15.5oz), drained and rinsed|
|1 Tbsp||Louisiana Gold Green Pepper Sauce with Tabasco Peppers|
|1 tsp||Better Than Bouillon® Seasoned Vegetable Base|
|2 tsp||taco seasoning|
|1½ cup||hot water|
Add the beans, Pepper Sauce, Vegetable Base, taco seasoning, and water to the bowl of a slow cooker, stir to combine. Cook the beans, covered on high for 2 hours.
Remove the lid and using a potato masher, mash the beans to desired consistency.