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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."
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16 h 27 m servings 276 cals
Original recipe yields 6 servings

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  • Prep

  • Cook

  • Ready In

  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.


  • Cook's 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.
  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of ham hock. The actual amount consumed will vary.

Nutrition Facts

Per Serving: 276 calories; 12.7 g fat; 22.6 g carbohydrates; 17.5 g protein; 36 mg cholesterol; 1088 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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These turned out good and the addition of bacon/bacon grease made these stand out over others I've tried. I do think you'll need to double the amount of everything except the ham hock if you wan...