FoFa says:
"OK, not as good as the fat variety, but not bad, and better than canned. I can make this in advance for using on stuff, like tacos, nachos etc.
You can adjust the ingredients as needed to add spicy.
I can make the whole recipe in my 6 quart cooker, I have to about 3rd it for the little 2 quart one (there abouts, give or take)."
1 onion, peeled and halved
3 cups dry pinto beans, rinsed
1-4 fresh jalapeño pepper/s, 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
1 - Place the onion, rinsed beans, jalapeno/s, 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 cooked, strain the beans, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.