beans, beans, the magical fruit...

So N and I are huge fans of beans. HUGE. Last week, we tried a new recipe. The results were so good that we ate them every single day for lunch and dinner. Bean tacos, beans with butternut squash, beans with cheese, bean soup... we did it ALL. I just have to share the recipe.

Vegetarian Beansadapted from All Recipes
1 onion, peeled and halved3 c dry pinto beans (or 1.5 c black beans, 1.5 c pinto), rinsed1 jalapeño, seeded and minced3 teaspoons minced garlic4.5 teaspoons salt2 teaspoons freshly ground pepper1 teaspoon ground cumin9 cups water
Combine all ingredients in a crock pot.Cook on high for at least six hours, possibly eight. 
After cooking, you can either strain the liquid and mash the beans for refried beans, or keep the whole beans in the liquid for use in soups, tacos, etc.