Fat-Free Blended Black Beans

This makes a VERY large batch (about 6 cups!)
If you don't need as much, you might want to half the recipe.

1 onion, chopped into small pieces

3 cups dry black beans, rinsed

1/2 fresh jalapeno pepper, seeded and chopped (optional)

2 tablespoons minced garlic

3-4 teaspoons salt (I use Himalaayan pink or sea salt)

1/8 teaspoon ground cumin (optional)

9 cups water

Slow Cooker Instructions:
Place the onion, rinsed beans, jalapeno (optional), garlic, salt, 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.
Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.

Once the beans have cooked, strain the beans along with onions and garlic and place them into a high-speed blender. Reserve 1 cup of the liquid from the cooked beans, adding 1/2 -1 cup of the reserved liquid as needed while blending to attain desired consistency. The beans thicken in the fridge, so making them a bit thin at first is OK.

NOTE: You can also mash the beans instead of blending if you like a chunkier texture.

Pressure Cooker Instructions:

Dump everything into the electric pressure cooker and set the pressure manually to 15 minutes with NATURAL RELEASE. Check and make sure the beans are tender before moving onto the next step. If they are not, pressure cook them for a few more minutes.
Reserve 1 cup of the liquid from the cooked beans. Strain the beans along with onions and garlic and blend them in high-speed blender until smooth, adding 1/2 -1 cup of the reserved liquid as needed to attain desired consistency. The beans thicken in the fridge, so making them a bit thin at first is OK.