Crock Pot Refried Beans

Ingredients

1/3 onion, peeled and halved
1 cup dry pinto beans, rinsed
1/4 fresh jalapeno pepper, seeded and chopped
2 teaspoons minced garlic
1 teaspoon salt
1/2 teaspoons fresh ground black pepper
1/16 teaspoon ground cumin, (optional)
3 cups water

Instructions

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.
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.

Notes

if more than 1 cup of water has evaporated during cooking, then the temperature is too high.