½ jalapeno, coarsely chopped (or a few jarred slices)
2 teaspoons granulated garlic
1 teaspoon black pepper
2 teaspoons salt
Instructions
The night before, rinse and sort dried beans and add to crock pot. Cover with 6 cups of water and allow to soak until morning.
Drain soak water and add 6-8 cups of water to the crock pot along with beans and remaining ingredients.
Cover and set your slow cooker on low heat. Cook for 5-7 hours on low, or until beans are fork tender.
Drain beans over a large bowl or pot to keep the cooking liquid.
Using a wooden spoon or potato masher, mash the beans until they are the desired consistency. For me that means a coarse mash that’s about 50/50 creamy and chunky. Add reserve liquid as needed and freeze the remaining liquid for adding to soups or stews later.
Recipe by My Earth Garden at http://www.myearthgarden.com/2013/01/homemade-slow-cooker-refried-beans/