Refried Beans Without the Refry

 Refried beans without the refry

1 onion peeled and halved

3 cups dried pinto beans rinsed

½ fresh jalapeno pepper, seeded and chopped

2 tablespoons minced garlic

5 teaspoons salt

1¾ teaspoons fresh ground pepper

1/8 teaspoon ground cumin (optional)

9 cups water

Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on high for 8 hours, adding more water as needed. NOTE: if more than 1 cup of water has evaporated during cooking then the temperature is too high. 

Once the beans have cooked, strain them and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency