Slow Cooker Refried Beans with Bacon

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.

Step: 1

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

Step: 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.

Step: 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.

Step: 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.

Per Serving: 276 calories; protein 17.5g; carbohydrates 22.6g; fat 12.7g; cholesterol 36.2mg; sodium 1087.6mg.

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One make sure is also can make to cooking method . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be rounding four pans on the stovetop . But often you can make a dish do more often .