1 onion, peeled and halved
3 cups dry pinto beans, rinsed
1 - 2 fresh jalapeno peppers, sliced lengthwise and seeded
2 tablespoons minced garlic
3 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin
5 cups water
4 cups chicken broth
-Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and
cumin into a slow cooker.
-Pour in the water and chicken broth 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, throwing out the onion chunks and the remains of the jalapenos, unless you want to mash them up with the beans. Mash
the beans with a hand mixer or potato masher, adding the reserved liquid as needed to
attain desired consistency.