Place rinsed and sorted beans, water, onion halves, bay leaves, garlic cloves, jalapeño pepper, cumin, coriander, salt and pepper in the crockpot. Cook for 8 hours on high.
When ready; drain the beans, reserving the liquid and discard the onion and pepper halves.
Return beans to crock and add the vinegar or liquid from pickled peppers.
Using a potato masher, food processor, or blender; mash or blend the beans and garlic adding reserved liquid as needed to reach the desired level of thickness or thinness. I used my immersion blender and prefer mine on the thinner side thus requiring more liquid. Adjust salt and pepper to taste.