Slow Cooker Non-Refried Beans

Notes: black beans can be easily substituted for pinto beans, or you can do a half & half mixture. This makes a big batch of beans, but they can be frozen for later.

1 onion, peeled and halved
3 cups dried pinto beans, rinsed
1/2 fresh jalapeno pepper, seeded
2 tablespoons minced garlic
Salt and pepper to taste (you will want to be generous with the salt)
1/8 teaspoon cumin
9 cups water

Mix all ingredients in a slow cooker. Cook on high for 8 hours. When the beans are done, remove onion and jalapeno. Drain beans, reserving the liquid. Mash beans, adding back some of the reserved liquid, until the desired consistency is reached.