Crockpot Refried Beans Without the Refry

"Refried beans are simple to make when cooked in a slow cooker. This recipe will yield flavorful, fat-free refried beans seasoned with garlic, jalapeno, and cumin." Serves: 15 (change) Hands-on Time: 15 Minutes Total Time: 8 Hours 15 Minutes What you need: 1 onion, peeled and halved 3 cups dry pinto beans, rinsed 1/2 fresh jalapeno pepper, 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 What you do: 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. 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 desired consistency.