Refried beans without the refry

• 1 onion peeled and halved
• 3 cup dry pinto beans rinsed
• 1/2 jalepeno pepper, seeded and chopped
• 2 tbsp minced garlic
• 5 tsp salt
• 1 3/4 tsp black pepper
• 1/8 tsp ground cumin
• 9 cup water

1. Place onion, rinsed beans, jalepeno, salt, garlic, pepper and cumin into a slow cooker.
2. Pour in the water and stir to combine.
3. Cook on high for 8 hours, adding more water as needed.
4. Once the beans have cooked, strain them, and reserve the bean stock.
5. Mash the beans with a potato masher, adding the reserved bean stock as needed to attain the desired consistancy.

onion, pinto beans, jalepeno pepper, garlic, salt, black pepper, ground cumin, water

Taken from cookpad.com/us/recipes/332283-refried-beans-without-the-refry (may not work)