1-First, rinse the 1 pound of dry pinto beans and check them for quality to remove any debris.

2-Then, sauté the onion, jalapeno, and half a teaspoon of salt in 2 teaspoons of oil over medium-high heat for 2 minutes.

3-Next, add the garlic and cook for 30 seconds until fragrant, then transfer this mixture to a 6-quart or larger slow cooker.

4-Building the Base: Add the rinsed beans, remaining salt, bay leaves, cumin, oregano, cayenne if using, broth, and water to the slow cooker. Stir to combine everything evenly for optimal flavor distribution.

5-Cover and cook on high for 8 to 10 hours until the beans are tender, checking earlier if your slow cooker runs hot.

6-Once done, discard the bay leaves before serving, and adjust seasoning as needed for regular beans or mash them for refried style.

7-For refried beans, reserve 1 cup of the cooking liquid, drain the beans, and mash or blend them in the slow cooker, adding liquid to reach your desired consistency. This method keeps things easy and customizable.