Mexican Beans Slow Cooker Recipe

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Recipe Category: Mexican

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Mexican Beans Slow Cooker Recipe

Ingredients

  • 342 g canned no-salt-added pinto beans, drained
  • 342 g canned no-salt-added pinto beans, drained
  • 4 L water
  • 1 tsp minced garlic
  • 1 cup (180 g) tomato, peeled, seeded, and chopped
  • 4 slices low-salt bacon
  • ½ cup (58 g) shredded Cheddar cheese

Method

  1. Combine beans, water, garlic, and tomato in slow cooker
  2. Cover and cook on high 5 hours, stirring occasionally
  3. When the beans become soft, drain off some liquid
  4. While the beans cook, brown the bacon in a skillet
  5. Drain, reserving drippings
  6. Crumble bacon
  7. Add half of bacon and 3 tablespoons (45 ml) drippings to beans
  8. Stir and mash beans
  9. To serve, sprinkle the remaining bacon and shredded cheese on top of beans
  10. Yield: 8 servings
  11. Per serving: 204 g water; 237 calories (22% from fat, 25% from protein, 53% from carb)

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