Mexican Beans Slow Cooker Recipe

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)

Full List of Mexican Recipes
Full List of Healthy Recipes