1 onion, peeled and halved
3 c. dried pinto beans
1/2 fresh jalapeno, seeded and chopped
2 T. minced garlic
5 t. salt
1 3/4 t. pepper
1/8 t. cumin
9 c. water
Combine all ingredients in crockpot; stir. Cook on high for 8 hours (read notes). Strain, reserving liquid. Remove onion halves. Mash beans, adding reserved liquid to desired consistency.
Notes: Use this recipe as a starting point and tweak to your liking. It freezes well. I always double it and fill four quart-sized bags, but make sure your crockpot is big enough first before trying that. My crockpot has a double batch ready in 5 hours on high, so check yours to make sure your beans aren't falling apart at 8 hours. If you'd rather have it take longer, then cook it on low. Depending on the temperature of the water you put in the crockpot, the beans will be done in 8-10 hours on low.
There are several options with this dish. Beans - all pinto, all black, or half pinto and half black. Jalapenos - none one, half diced & half intact, all diced. Water - all water, half water & half chicken or veggie broth (use less salt if you add broth!!). Onion - all diced, half diced & half intact. Cumin - as directed or way more. I don't measure the water either. Instead I just make sure the beans are submerged in liquid, filling the crockpot to the top and cooking it on low.
My favorite method, which is always a double batch, is one diced onion, 3 c. pinto and 3 c. black beans, no jalapenos, 1/4 cup garlic, 3 heaping T. salt, 1 heaping T. pepper, 1 t. cumin, and enough water to fill the crockpot. I cook them for eight hours on low and leave the beans unmashed when they're done cooking. In addition to using them each week for Taco Tuesday, I also use them in any recipe that calls for black or pinto beans.
I sometimes freeze the extra liquid and use it when making rice. If you choose to use it in rice, then add a little more water to your rice than normal because the bean liquid is partly made up of bean solids. You could also add it to certain soups.
I also make other beans in the crockpot.
Linked up at: Eat at Home Ingredient Spotlight - beans