Place beans, chopped jalapeno, onion quarters, garlic, and seasonings into a slow cooker.
Pour the broth over the top and stir gently. If the beans are not covered, add water until they are.
Cook beans on high for 8-9 hours, checking occasionally and adding additional water if needed.
Check for tenderness and then strain off the liquid, reserving it in a small bowl.
Mash the beans with a potato masher, adding in liquid until desired consistency is reached.
Place extras in freezer bags and pop in freezer for with meals another night.