Begin by dicing one onion and mincing a couple of cloves of garlic. If adding jalapeño, chop that as well. Rinse one pound of dry pinto beans under cold water until the water runs clear.

Transfer the rinsed pinto beans into a crockpot. Add the diced onion, minced garlic, and jalapeño if using. Sprinkle in smoked paprika, cumin, and season with salt and pepper. Stir to combine.

Pour in four cups of broth over the mixture. Stir gently to ensure the beans are submerged, then cover with the lid.

Set your crockpot to LOW for about 10 hours or HIGH for 6 hours, until beans are tender and mashable.

Using a slotted spoon, transfer beans and vegetables to a large bowl. Mash with a potato masher or immersion blender, adding reserved cooking liquid as needed for creaminess.

Taste and adjust seasoning with salt, pepper, or spices. Serve warm with tacos or tortilla chips.