These are really good refried beans w/out all the added fat of refrying them! Excellent as a side dish or use in burritoes or any other Mexican dish!

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

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

 Gayla,

Can i substitute the jarred minced garlic (Aldi's) for fresh? How much would I use to equal a clove, and would I add it t the same place in the recipe as the fresh?

Really not sure on this one .. I always use try to use fresh I would start with a small amount and slowly add 

isnt there a  suggestion on the jar that tells you how much of the product equals ?

 1 tsp= 1 clove for minced garlic in a jar I use it all the time in recipes.

thank you Angel   I didnt have a clue.

Gayla, you have made my day.  I adore refried beans, hate the cost per can, and want refried reds and blacks without that #%&*  lard.  Thank you!

Wonder if this would work for Deborah Michelle's bean curries, to make in quantities and freeze?