1 onion, peeled and diced
2 cups dry pinto beans, rinsed
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.
Cook on high for 8 hours or overnight while you are sleeping(on low).
Drain the excess liquid. If desired, save excess liquid until the final product is desired consistency.
Mash remaining beans with a potato masher and voila! You have homemade refried beans. I beat mine in my kitchen aid for 5-10 seconds until mashed.
I also added some taco seasoning to taste.