Vegan frijoles with Daiya shreds

1 pound of dried pinto beans

3 cups of water

1 cup of vegetable broth

1/2 cup of plain coconut milk

1/2 cup tomato sauce

1/4 cup chili powder

4-7 cloves of garlic 

3-6 bay leaves

1 cup diced onion

1 cup diced tomatoes

Add all of the ingredients in a crock pot and cook on high for approximately 5 hours. 

(I don't pre-soak the beans overnight but you can if you want to) 

Once the beans are tender use a potato smasher and mash the beans with the cooked liquid. 

Take the smashed bean mixture and mix with 1 cup of garbanzo bean flour. Stir until smooth.