Rinse the pinto beans and remove any that look damaged or discolored. Place them in a 4-quart slow cooker and cover with water. Let the beans soak overnight.
Drain and rinse the soaked beans. Return them to the slow cooker and add enough fresh water to cover them by 2-3 inches.
Stir in the chopped jalapeño rings, butter, sea salt, garlic powder, onion powder, cumin, and chili powder.
Cover and cook the beans on high for 5-6 hours, or until they are tender and can easily be mashed with a fork.
Drain any excess liquid from the beans and reserve it if you prefer a thinner texture.
Use a potato masher or immersion blender to mash the beans until they reach your desired consistency. If you want them to be smoother, add some of the reserved cooking liquid.
Stir in the shredded cheese, if using, and serve hot.
Enjoy your homemade refried beans made easy with the slow cooker!