Crock pot "refried" beans

I know canned refried beans can be bought for fifty cents and taste just fine, but this is even cheaper and it tastes so much better that I am loath to buy the canned ones ever again. And besides, I try to avoid the BPA liners of most canned food.

Exceedingly complex instructions! Throw the following into your slow cooker:

1 onion, chopped medium
2 cups dried pinto beans (no need to soak; just rinse them)
4 cloves of garlic, chopped fine
1 to 1.5 teaspoons salt (start with the smaller measure, then adjust at the end to taste)
Lots of freshly ground black pepper
1/2 teaspoon ground cumin
6 cups water

Cook on high all day. It's fine to go out to work for nine hours, it won't boil dry! Next, simply strain the beans, reserving the liquid. Mash the beans with a fork, adding the cooking liquid little by little until you get the consistency you like. Taste and season. This makes loads--enough for several recipes (enchiladas, bean and cheese burritos, plain old beans and rice, etc).