Refried Beans Without The Refry
http://cdn2.pepperplate.com/recipes/4afe7481305e429ab6ef34015a0d4819.jpg?preset=sitethumb

My wife discovered this recipe a couple years ago on http://allrecipies.com and we have been using it every since.  Its so simple and delicious.

INGREDIENTS

1 onion, peeled and halved
3 cups dry pinto beans, rinsed
1/2 fresh jalapeno pepper, seeded and chopped
2 tablespoons minced garlic
5 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin, optional
9 cups water

INSTRUCTIONS

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 8 hours, adding more water as needed. Note: 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, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

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