Not-Refried Beans (slow cooker)

1  lb.		dry pinto beans
1		medium onion
1		medium jalapeno
1  tablespoon		minced garlic
1  teaspoon		cumin
1/2  teaspoon		chili powder
1/4  teaspoon		cracked black pepper
1  tablespoon		salt

Tip: Click on the ingredient links to learn the nutritional information for all the Not-Refried Beans (slow cooker) ingredients. The serving size for any ingredient in Not-Refried Beans (slow cooker) may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

STEP 1: Spread the dry beans out onto a baking sheet to pick through them and remove any stones or bad pieces. Place the beans in a colander and rinse with cool water.

STEP 2: Slice open the jalapeno and remove the seeds and ribs by scraping with a spoon. Dice the jalapeno and the onion. Place the onion and jalapeno in the slow cooker along with the garlic, cumin, chili powder, and black pepper. Do not add the salt.

STEP 3: Add the sorted and rinsed beans to the slow cooker along with 6 cups of water. Give everything a good stir to distribute the seasoning. Secure the lid and cook on high for 4-5 hours or on low for 8. It's okay if they cook longer, they'll just be easier to mash.

STEP 4: After cooking, remove as much water as possible and reserve it in a bowl. Mash the beans and add the reserved water back in as needed. Make the beans a little thinner in texture than you'd expect because they will thicken as they cool. Season the beans with salt at this point. By adding salt at the end, you'll need to add less and the beans won't be so tough. I used approximately 1 Tbsp but add a little at a time until you're satisfied. Serve warm!

To freeze, divide the beans up and refrigerate until thoroughly cooled. Place in freezer safe containers, remove as much air as possible, label and date, and then transfer to the freezer.