1 cup diced yellow onion
1-2 jalapenos sliced
2 tsp. chili powder
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. pepper
32 oz. container chicken broth
2 cups water
Add at the end:
1/4 tsp. salt or more to taste
Rinse and drain the beans, discard any dirt clumps or rocks. Add to the slow cooker. Add the onion, jalapenos, chili powder, onion powder, garlic powder, pepper, chicken broth and water to the slow cooker with the beans. Wait to add the salt. Cover and cook on HIGH 7-8 hours. Do not open the lid while they cook, or they will not get tender. When the cooking time is done mash about 1/4 of the beans with a potato masher right in the slow cooker. Or you can put a scoop in a bowl and mash with a fork and add back to the slow cooker. This will make the beans creamy, which the slow cooker can't do since the simmer is so low. Add salt to taste. Serve as a side dish or as a main with tortillas or cornbread. Enjoy!