Ingredients
1 Onion
3 cups Dried pinto beans, rinsed
1/2 Jalapeno pepper, seeded and chopped
2 Tbsp Garlic
5 tsp Salt
1 3/4 tsp Pepper
1/8 tsp Cumin (optional)
9 cups Water
Directions
1. Add all ingredients to a slow cooker.
2. Stir to combine.
3. Cook on high for 8 hours.
4. Once the beans have cooked strain them.
5. Mash the beans add the water as needed. Beans freeze well before being mashed.
