Refried Beans from scratch

1 small onion, peeled and halved
3 cups dry pinto beans, rinsed
1/2 fresh jalapeno pepper, seeded and chopped
2 tbs minced garlic
2 tsp salt
1 3/4 tsp fresh ground black pepper
1/8 tsp cumin, optional
9 cups water

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 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 hand mixer, adding the reserved water as needed to attain desired consistency.

Beans may be frozen in portions and thawed to use at a later date.