- 1 onion peeled and halved
- 3 cups dry beans (I do 2 c. Pinto 1 c. Black beans.)
- Jalapeño optional (I usually add a few in from a jar)
- 2 TBL. Minced garlic
- 3 tsp salt
- 1 3/4 tsp pepper
- 1/8 tsp cumin (optional)
- 9 cups water or chicken broth
Soak beans overnight. Drain and put everything in the crockpot. Stir.
Cook on HIGH for 8 hours adding more water if needed. Once cooked, strain them reserving the liquid. Mash beans and onion, or remove onion, whatever your preference is. Add reserved liquid as needed until you reach your desired consistency.