Re-fried Beans without the Refry

Ingredients 8 h 15 m 15 servings 139 cals 1 onion, peeled and halved 3 cups dry pinto beans, rinsed 1/2 fresh jalapeno pepper, seeded and chopped 2 tablespoons minced garlic 5 teaspoons salt 1 3/4 teaspoons fresh ground black pepper 1/8 teaspoon ground cumin, optional 9 cups water Add all 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.