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.
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Once the beans have cooked, strain them, and
reserve the liquid. Remove the onion and jalapeno.
Mash the beans with a potato masher, adding the
reserved water as needed to attain desired
consistency.
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