1 onion, peeled and halved
3 cups dry pinto beans, rinsed
1/2 fresh jalapeno pepper, seeded and chopped
2 Tbsp minced garlic
3 tsp salt
1 3/4 tsp fresh ground black pepper
1/8 tsp ground cumin
9 cups water (optional)

-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. (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 liquid as needed to attain desired consistency.