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.

    1 person made this

    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

    Preparation:10min  ›  Cook:8hours  ›  Extra time:8hours soaking  ›  Ready in:16hours10min 

    1. Place beans in a bowl with water to cover. Soak 8 hours to overnight.
    2. 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.
    3. 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.
    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.

    Editor's Note:

    Nutrition data for this recipe includes the full amount of ham hock. The actual amount consumed will vary.

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