1/2 cup fresh jalapeno pepper, seeded and chopped (optional)
2 tablespoons minced garlic
3 teaspoons salt
1 teaspoon fresh ground black pepper
1 teaspoon ground cumin (optional)
2 teaspoons gluten-free chicken bouillon
9 cups water
Place all ingredients into a slow cooker (or heavy bottomed stock pot). Stir to combine.
For the slow cooker, cook on high for 8 hours, adding more water as needed. Note: If more than 1 cup of water has evaporated during cooking, the temperature is too high.
For the stove top, bring to a boil, then turn the heat down to low and cover, stirring occasionally. Cook for 4-5 hours, or until the beans are tender. Add more water if more than 1 cup of water has evaporated during cooking.
Once the beans have cooked, strain them, reserving the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain the desired consistency.