re-fried beans

Ingredients:
* 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, (I used 1/2 teaspoon)
* 9 cups water

Directions
1. 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. (I cooked mine on low overnight and then waited until closer to serving time to drain and mash them)
2. 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