Slow Cooker Refried Beans with Bacon recipe

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Ingredients

1 cup dried pinto beans
1 ham hock
2 teaspoons salt
½ (16 ounce) package bacon, chopped
½ onion, finely chopped
2 teaspoons finely chopped garlic
1 teaspoon chili powder

Nutrition Info

276.4 calories
carbohydrate: 22.6 g
cholesterol: 36.2 mg
fat: 12.7 g
fiber: 5.5 g
protein: 17.5 g
saturatedFat: 4.2 g
servingSize: -
sodium: 1087.6 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place beans in a bowl with water to cover. Soak 8 hours to overnight.

  2. Drain the beans, place in a slow cooker with ham hock and salt. Cover with water. Cook on Low until beans are soft, about 8 hours.

  3. Place bacon in a large pot. Cook over medium-high heat, turning occasionally, until starting to crisp, about 6 minutes. Add onion, cook and stir until soft, 5 to 7 minutes. Add garlic, cook and stir until beginning to brown, about 3 minutes.

  4. Transfer beans to the bacon mixture using a slotted spoon. Mash with a potato masher, adding liquid from the slow cooker as needed. Add chili powder. Cook and stir until combined, 3 to 5 minutes.

Recipe Yield

6 servings

Recipe Note

Dried pinto beans are cooked all day in a slow cooker, then mashed on the stove top with fried bacon, onions, garlic, and chili powder.

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