Refried Beans

Ingredients

1 onion, peeled and halved
1 pound dry pinto beans, rinsed
1 fresh jalapeno pepper, seeded (if hot) and chopped
2 tablespoons minced garlic
3 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1 teaspoon ground cumin
1/4 t cayenne pepper
7 cups water
Directions

Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Remove 2 cups from the slow cooker and puree the rest with a hand blender.  If consistancy is too thin, transfer mashed beans to a skillet and simmer and stir until thick enough. Mix reserved beans into pureed beans.   Stir in 1/4 to 1/2 cup bacon fat, gradually, tasting as you go.  Adjust seasonings at the same time.  Add 1 to 2 T vinegar, optionally.