Place the 2 cups of dry pinto beans, 6 cups of water, and 1 cup of vegetable broth into a pot and bring to a boil. Then, turn the heat down to a simmer and cook for 10 minutes while stirring occasionally. Then, let it stand for 60 minutes without heat.
Chop the 2 cloves of garlic, 1 whole carrot, and 2 whole green onions finely.
In a slow cooker, add the pinto beans, carrot, and garlic. Cook on a high heat for 5 hours or until the pinto beans are tender.
Peel and slice the 1 whole avocado in half and remove the seed.
Then, place the pinto beans, carrot, garlic, and avocado into a blender or food processor while the beans are still hot. Mix contents until homogeneous like a dip. Then, top with the green onion as garnish.
Enjoy with vegetables or with organic corn tortillas!