Refried Beans Without the Refry

A friend gave me this recipe and it is so flavorful!  This is a favorite, especially over brown rice, very healthful, no fat.

INGREDIENTS:

1 onion, peeled and halved

4 cups dry pinto beans, rinsed

1/2 fresh jalapeno pepper, seeded and chopped

2 tablespoons minced garlic

5 teaspoons salt

1 teaspoons fresh ground black pepper

1/4 teaspoon ground cumin, optional

9 cups water

DIRECTIONS:

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. 

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. 

You can also eat as a bean soup.