3 cups dry pinto beans, rinsed
1 onion, peeled and halved
1 fresh jalapeno pepper, seeded and chopped
2 garlic cloves, minced
3 teaspoons salt
1 teaspoon fresh ground black pepper
1/4 teaspoon ground cumin
1 tablespoon paprika
2 tablespoons olive oil
9 cups water
Place the ingredients in 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.
Once the beans have cooked, strain them, and reserve the liquid.
Mash the beans with a potato masher or a food processor, adding the reserved water as needed to attain desired consistency.