Add the beans, onion, garlic, cumin, chili powder, water, and 1/2 tsp salt to the crock-pot and stir to combine.
Cover the crock-pot and cook on LOW for about 8 hours.
Drain the beans, reserving any of the liquid.
Transfer the drained beans to a large bowl and mash well with a potato masher adding as much of the reserved liquid until you reach your desired consistency. Season with salt and pepper to taste.
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