Soak pinto beans in four cups water overnight in crockpot without heat.

Drain and rinse beans in the morning.

Return beans to crockpot and cover with just enough water to cover. Add salt, chili powder, paprika, onion powder, celery salt, and garlic.

Turn on low for 10-12 hours, check every so often to make sure water is still just covering beans and to stir.

Optional step for refried beans: mix beans along with liquid and all in food processor to desired consistency.