Refried Beans [without the refry!]

What you need:

• 1 onion, chopped finely
• 3 cups dry pinto beans, rinsed (I use black beans too)
• 2 fresh jalapeno, seeded and chopped - it's not hot just flavorful.
• 2 Tablespoons of garlic, minced
• 2 teaspoons of salt
• 1 3/4 teaspoons of pepper
• 2 teaspoons of cumin
• 2 teaspoons of chili powder
• 1 box of chicken broth (or veggie if you prefer) and add water as needed.

Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into 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 temp 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.

This freezes really well. I would cut recipe in half if you don't want leftovers because this makes half a crock pot FULL of refried beans.