Refried Beans Without the Refry

Ingredients

• 3 cups dry pinto beans , rinsed
• 1 onion , peeled and halved
• 0.5 freshs jalapeno pepper , seeded and chopped
• 2 tablespoons minced garlic
• 5 teaspoons salt
• 1.75 teaspoons fresh ground black pepper
• 0.13 teaspoons ground cumin , optional
• 9 cups water

Instructions

1. 1

   Gather all ingredients.

2. 2

   Place beans, onion, jalapeño, garlic, salt, pepper, and cumin into a slow cooker. Pour in water; stir to combine.

3. 3

   Cook on High until beans are very tender, about 8 hours; add more water as needed.

4. 4

   Strain beans and reserve cooking liquid.

5. 5

   Transfer beans to a large, shallow bowl. Use a potato masher to mash beans, adding reserved cooking liquid as needed to reach desired consistency.

6. 6

   Enjoy!