1 onion, peeled and halved
2 cups dry pinto beans, rinsed
½ fresh jalapeno or other hot pepper, seeded and chopped
2 cloves garlic, minced
¾ teaspoons salt
½ teaspoon black pepper
One big pinch of cumin
6 cups water
Combine all ingredients in slow cooker, and cook on high for 8 hours. After the beans are cooked, drain some of the excess liquid and mash the beans.
