2-3fresh jalapeno peppers,seeded and chopped into large pieces (use 2 for milder taste)
4garlic clovesminced
1 ¾teaspoonsfresh ground black pepper
1/8teaspoonground cumin
9cupsvegetable broth or water(you can also use chicken broth for a non-vegetarian version)
¾teaspoonsalt,or to taste
Instructions
Soak the dried beans overnight in the crockpot in enough water to cover them.
Rinse beans and return to crockpot with the chopped onion, jalapenos, garlic, pepper, cumin, and broth or water. Stir to combine. Cook on medium-high for 4 to 4 ½ hours (my crockpot goes up to a 5 setting and I cook them on 4). The beans are ready when you can easily smash them.
Strain the beans, reserving the cooking liquid. Remove the cooked onions and return the beans and cooked jalapenos to the crockpot. Roughly mash them inside the crockpot with a potato masher, hand-mixer, or a quick turn in the blender. Add part of the reserved liquid as you mash them to achieve the desired consistency.
Add ¾ teaspoon salt and taste, adding additional salt and pepper as needed. Turn the crockpot back on low heat to keep the beans warm until serving, adding additional reserved liquid if needed as they continue to thicken.
*Store beans in the refrigerator for up to a week, or freeze in small containers and defrost overnight in the refrigerator as needed.