1 large sweet onion, peeled and halved
3 cups dry pinto beans, rinsed
1/2 fresh jalapeno pepper, seeded and chopped
3 cloves minced fresh garlic
3 tsp. salt, or more to taste
1 tsp. black pepper
1/8 tsp. cumin
8 cups water
Place all ingredients into a large crock pot. Stir well and cover. Cook on high for 6-8 hours or until beans are very tender. Strain beans and reserve liquid. Mash beans with a potato masher, adding reserved liquid as needed to attain desired consistency.
Note: May freeze in Ziploc freezer bags. We love these so much that most times they get eaten before I even have a chance to mash them.