Refried Beans without the Refry

Ingredients

• 2 tablespoons garlic minced
• 0.1 teaspoon ground cumin 
• 1.8 teaspoons pepper fresh black
• 0.5  jalapeno fresh seeded chopped
• 1  onion peeled halved
• 3 cups pinto beans dry rinsed
• 5 teaspoons salt 
• 9 cups water 

Equipment

• potato masher
• slow cooker

Directions

1. Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker.
2. 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.
3. 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.