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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."

Ingredients :

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

Instructions :

Prep : 10M	Cook : 6M	Ready in : 16H27M

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

Notes :

• If a ham hock is not available, you can use any pork scraps instead.
• The amount of bacon used should add up to about 6 slices.
• Nutrition data for this recipe includes the full amount of ham hock. The actual amount consumed will vary.

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