Ingredients
- onion, peeled and halved
- 3 cups dry pinto beans, rinsed
- ½ chopped jalapeno pepper
- 2 tablespoons minced garlic
- 5 teaspoons salt
- 1 ¾ teaspoons black pepper
- ⅛ teaspoon cumin
- 9 cups water
Directions
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, add more water as needed. Note: if more than one cup of water has evaporated during cooking, then the temperature is too high. 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. |