2 cups dry pinto beans, rinsed and sorted for stones and sad-looking beans 1 medium white or yellow onions, diced 4 cloves garlic 1 jalapeno, seeded 4-5 tablespoons bacon drippings (or lard or vegetable oil, but really, the bacon drippings) salt, pepper, and cumin, to taste
Place the beans the pot of a slow cooker and fill the pot with 6 cups of water. Add remaining ingredients. Cover and cook on high for 4 hours. Turn heat down to low and cook for another 2 hours.
When the beans are tender, drain the liquid. Use a hand mixer and blend until the desired consistency is reached (I like mine pretty smooth).
Add 1 cup cooked rice, shredded cheese, sour cream, salsa and other seasonings to taste, if desired.