3 cups dried pinto or black beans, rinsed (I like to do a half and half mix)
½ fresh jalapeno pepper, seeded
8 large cloves garlic, minced
Salt and pepper to taste (you will want to be generous with the salt)
½ teaspoon cumin
9 cups water
Instructions
Mix all ingredients in a slow cooker. Cook on high for 8 hours. When the beans are done, remove onion and jalapeno. Drain beans, reserving the liquid. Mash beans, adding back some of the reserved liquid, until the desired consistency is reached.
Notes
For the Freezer: Freeze beans in desired portion size in quart size freezer bags. I like to leave a little extra cooking liquid in the beans than normal when I freeze. Defrost, then warm when ready to eat.
Source: Adapted from Allrecipes.
Recipe by Wright Family Table at https://www.wrightfamilytable.com/slow-cooker-non-refried-beans/