1 onion, peeled and halved
3 c dry pinto beans, rinsed
1/2 to 1 fresh jalapeno pepper, seeded and chopped
2 T minced garlic
5 t salt
1 3/4 t fresh ground black pepper
1/8 t ground cumin, optional
9 c water
Place onion, beans, jalapeno, garlic, salt, pepper and cumin in a crockpot. Pour in the water and stir to combine. Cook on high for 8 hours, adding more water if necessary. If more than one cup of water has evaporated, lower the crockpot temperature.
Once the beans have cooked, strain them and reserve the liquid. Mash the beans adding reserved water to attain the desired consistency.
Time: 8.5 hours Serves: 15
I have tried many refried bean recipes. This is by far the easiest and best tasting recipe. If the beans get a little dry during the mashing process just add more reserved liquid.