INGREDIENTS:

1 large yellow onion, peeled and halved

3 cups dry pinto beans, rinsed

1/2 fresh jalapeño pepper, seeded and chopped or to taste

2 tablespoons minced garlic

5 teaspoons salt

13/4 teaspoons pepper

1/8 teaspoons ground cumin (optional)

9 cups water

DIRECTIONS:  Place the onion, rinsed beans, jalapeño, 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.  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 the desired consistency.

COMMENTS:  refried beans are simple to make when cooked in a slow cooker.  This recipe will yield flavorful, fat free refried beans (that are not refried).  Adjust the seasonings to taste.