Unfried Refried Beans

I found this recipe a few years ago on a different site and have enjoyed how easy and good it is!

• Ready In: 8 hrs 15 mins
• Serves: 12-15
• Yields: 12-15

Ingredients

• 1  onion, peeled & halved
• 3  cups dry pinto beans, rinsed
• 1⁄2  fresh jalapeno pepper, seeded & chopped
• 4  minced garlic cloves (to taste)
• 5  teaspoons salt
• 1 3⁄4 teaspoons ground pepper
• 1⁄8 teaspoon cumin (optional)
• 9  cups water

Directions

1. 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 atleast 8 hours, adding more water as needed. If more than 1 cup of water has evaporated during cooking, then the temperature is too high.
2. Once the beans have cooked, strain them, reserving the liquid. Pull out the onion and mash the beans with a potato masher. Add the reserved liquid as needed to attain the consistency you like.