Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, 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 them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
In a crockpot put 2 cups raw pinto beans on bottom, mix in a can of rotel & some green chili. Season beans with cumin, garlic powder, a little chili powder & minced onion. Place roast on top & season same way. Add water to cover beans & about half of roast. May need to add water as cooking. Cook high until roast falls apart & beans are done. Switch to low so all spices can simmer. Great next day even for breakfast with fried egg on top & salsa with tortilla to soak up juices.
WW Crockpot Cannellini Bean Soup-This is a low calorie, low fat, low carb, NO-Cholesterol for a delicious No-Meat soup. It's also a Weight Watchers 3 Points+ recipe. Makes 6 Servings at (1-1/2 cups) per serving.