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

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