Crockpot Refried Beans

1 onion
3 cups dry pinto beans, rinsed
1/2 fresh jalenpeno pepper, seeded and chopped
2 tablespoons minced garlic
1 3/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin
9 cups water

Place everything in crockpot and stir to combine. Cook on high for 8 hours.

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.

--These beans were really good. The recipe originally included 5 teaspoons of salt, but they turned out REALLY salty. It was fine because they went into burritos that were topped with guacamole, so it wasn't that noticeable, but you definitely couldn't eat them plain. So next time I won't add it at all. Well, maybe just a little, but not 5 teaspoons. Plus my mom told me that adding salt can sometimes make your beans turn out hard, so maybe just salt to taste at the end.