Mexican Crock-pot Black Beans

Total Time: 8 hrs 15 mins Preparation Time: 15 mins Cook Time: 8 hrs

Ingredients

• 1 onion, peeled and halved
• 3 cups dry pinto beans, rinsed
• 1/2 cup pickled jalapeno pepper, chopped
• 2 tablespoons garlic, minced
• 2 1/2 teaspoons salt
• 1 3/4 teaspoons fresh ground black pepper
• 1 teaspoon ground chipotle chile pepper
• 1/8 teaspoon ground cumin
• 9 cups water (or 9 cups an equivalent amount of half water and half broth)

Recipe

• 1 place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker.
• 2 pour in the water and stir to combine. cook on high for 8 hours, adding more water as needed.
• 3 note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
• 4 once the beans have cooked, strain them, and reserve the liquid. mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.