Slow Cooker Refried Beans with Bacon and Chilli
16 hours 10 minutes
Slow-cooked all day with a ham hock, these smoky mouth-wateringly good pinto beans are mashed with bacon and chili powder into creamy refried beans.
Savanna
1 person made this
Ingredients
Serves: 6
- 1 cup dried pinto beans
- 1 ham hock
- 2 teaspoons salt
- 500g bacon rashers, rind removed, chopped
- 1/2 brown onion, finely chopped
- 2 teaspoons finely chopped garlic
- 1 teaspoon chili powder
Directions
Preparation:10min ›
Cook:8hours ›
Extra time:8hours soaking ›
Ready in:16hours10min
- Place beans in a bowl with water to cover. Soak 8 hours to overnight.
- Drain the beans; place in a 4.5 litre 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 saucepan. Cook over medium-high heat, stirring 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.
Cook's Notes:
If a ham hock is not available, you can use any pork scraps instead.
Editor's Note:
Nutrition data for this recipe includes the full amount of ham hock. The actual amount consumed will vary.
