Refried Beans-Hold the Refry

I am on a bit of a "south-of-the-border" kick lately.  I have not really been a fan of refried beans, but Sarah loves them, so I have been trying to find an alternative to canned beans.  I really like this recipe I found on allrecipes.  First, I can make them in my crock pot.  Second, they don't call for bacon fat, or other funky ingredients, so they're actually pretty healthy.  Third, it makes a lot of beans which keep really well in the freezer or refrigerator.  Fourth, even I think they are REALLY YUMMY as a side dish or wrapped in a warm tortilla.  I have made several batches over the last few weeks.

1 onion peeled and halved
3 cups dry pinto beans; rinsed with stones removed
1/2 fresh jalapeno; seeded and finely chopped
2 Tbsp minced garlic (5-6 average size garlic cloves)
5 tsp. salt
1 3/4 tsp. fresh ground black pepper
1/8 tsp. ground cumin
9 cups water

Add all ingredients to crock pot, adding water last.  Cook on high* for 8 hours, adding more water as needed. Note: if you need to add more than 1 cup of water, the temperature is too high.  

After beans have cooked, drain them reserving some of the water.  Mash with a potato masher adding reserved water until you get the consistency you want.

*My crock pot tends to cook really hot, so I cook the beans on high for 1-2 hours and then turn it down to low.