One Pot Pinto Beans

6 ¼ cups water

1 cup condensed chicken broth

2 pounds dried pinto beans

5 cloves cloves garlic, chopped

½ red onion, chopped

1 tablespoon red pepper flakes, or to taste

salt, or to taste

1 (8 ounce) package shredded mozzarella cheese

1 (16 ounce) container pico de gallo

Combine water, condensed chicken broth, beans, garlic, onion, and crushed red pepper flakes into a large saucepan; season to taste with salt and pepper. Bring to a simmer; cover. Cook, stirring occasionally, until beans are soft, about 3 1/2 hours. You may need to add additional water to keep the beans from drying out.

Mash cooked beans with a potato masher to desired consistency. Stir in mozzarella and pico de gallo before serving.