Put 1-2 lbs. of dry beans in your crockpot. Fill it up with hot water and turn on high. Add 2-3 cloves of garlic (whole) and 1 T Real Salt. Cook all day. Pay attention to the density of your beans. Pinto beans only need 4-5 hours on high, black need 8 hours on high, red are somewhere in the middle. Also pay attention to your crockpot. My crockpot is a really cheap one that is old and has been used many times a week for many years. If yours is more efficient, you may be able to cook them either on a lower setting or for less time.
Serve in warm flour tortillas, corn tortillas, add to salad, add to soup, make salsa, etc. I always have a pot of cooked beans in my fridge and when in doubt, that is what we are having for dinner. :)
To make "refried" beans, heat about 1 T coconut oil in a skillet, dice 1/2 onion and sautee. Meanwhile, throw some beans and accompanying liquid in the blender and blend until creamy. Pour into skillet and heat. Alternatively, you could spoon the whole beans into the skillet and use a potato masher for a chunkier effect.
I believe Tepoe cooks them without garlic and salt and uses white beans especially as a filler in many other creative dishes. I have found that it is best to cook them with the salt, albeit such a tiny amount for that big pot, rather than adding salt to taste later if you are going to eat them as a meal.