Slow Cooker Roasted Garlic Pinto Bean Mash with Bacon

Letting the slow cooker do the cooking is the way to go for one-pot dishes.

The only down-side may just be washing the pot afterwards but then again it’s only one pot to wash which is a good thing.

This pinto bean mash might also be called a refried bean fake-out because it’s just about the same thing minus the refried part.

And minus the lard part too.

Instead, this mash up comes with roasted garlic that’s cooked with the beans.

Then after the beans are cooked and mashed, bits of bacon are added along with drizzles of olive oil.

It’s practically a meal in itself.

This pinto bean mash is great to have on hand for the work week to make quick and easy meals or lunches.

It makes a delicious side dish, or filling for burritos or quesadillas and is wonderful when topped with salsa, enchilada sauce, shredded cheese, onions, jalapenos, cilantro, tomatoes, sour cream or you name it.

And how delicious it would be in a layered bean dip (bacon included).

So let’s move on to the ingredients.

But first, thank you so much for stopping by!

For the Roasted Garlic – 2 bulbs garlic (just 1-1/2 bulbs are used for the recipe), and olive oil

For the Slow Cooker – dried pinto beans, water, roasted garlic, onion, jalapeno pepper, ground cumin, Mexican or regular oregano, smoked paprika, a bay leaf, salt and pepper.

For the Cooked Pinto Beans (after they’re mashed) – real bacon bits, salt, pepper, and olive oil.   Liquid from the cooked beans can be reserved for use in the pinto bean mash to give it a thinner consistency if desired.

Here’s how to make it.

For the Roasted Garlic:

Preheat the oven to 375 degrees F.

On a large piece of foil, lay 2 bulbs of garlic.  Drizzle olive oil on top of each bulb of garlic.

Lift up the front and back sides of the foil and fold them tightly together to form the top of a “tent”.

Then tightly seal the left and right sides of the foil.

No need to get fancy and make shapes out of the foil.  The garlic just needs to be tightly wrapped in the foil.

Bake the garlic until the cloves are soft (about 25 to 30 minutes).

Remove the garlic from the oven.  Open the foil and let the bulbs cool enough to handle.

Then remove the garlic from the cloves (just from 1-1/2 bulbs of garlic; there will be extra).

Chop the garlic and set aside.

Next,

in a large strainer,

rinse the beans.  Also remove any rocks, dirt or bad beans.

To the slow cooker, add the beans…

…water…

…onions…

jalapenos, dried Mexican oregano (or regular dried oregano)…

…cumin powder…

…a couple dashes of smoked paprika (careful not to put too much of this in; a little goes a long way)…

…and a small to medium size bay leaf.

Next add the roasted garlic.  It sunk to the bottom faster than I could snap a picture of it!

add pepper,

and salt.

Stir,

cover with a lid, and cook on the high setting for 6 hours.

After the beans have cooked for 6 hours, ladle the liquid from the pot into a large pouring measuring cup or pitcher.

Remove as much liquid as possible until just the beans are showing.

Depending on how hot the slow cooker is, there may be 2 to 3 cups of excess liquid.

Also, remove the bay leaf and discard.

Using a potato masher, mash the beans.

Next, add the bacon…

…and…

add salt and pepper to taste.

Then,

stir.

If the beans are too thick for your liking, add some of the liquid from the beans back to the pot (just a little at a time so not to make the beans too soupy).

Stir and…

…drizzle olive oil on top of the beans.

If serving the beans right out of the pot,

…drizzles of olive oil and some additional bacon make a pretty garnish.  Or just stir the olive oil right into the beans.

Serve warm as a side dish, as a filling in a burrito, pita, tostada, as a dip…

…or topped with cheese.

The beans warm up nicely in the oven and are wonderful topped with enchilada or hot sauce, and melted cheese.

enjoy.

yum.

More on pinto beans:

Pinto Bean Salad with Avocado, Tomato, Red Onion and Cilantro by Kalyn’s Kitchen

Chipotle Bean Tostadas by Simply Recipes

Peppery Pinto Beans and Sausage by Homesick Texan

Cauliflower, Rice and Pinto Bean Vegan Burrito Bowl by Kalyn’s Kitchen

How to Make Refried Beans by Simply Recipes

Chicken and Pinto Bean Soup with Lime and Cilantro by Kalyn’s Kitchen

Cowboy Beans by Simply Recipes

Check out more recipes on the Food Blog Search

Slow Cooker Roasted Garlic Pinto Bean Mash with Bacon

Yield: Serves 6 to 8

Prep Time: 20 minutes

Cook Time: 6 hours, 30 minutes

Total Time: 6 hours, 50 minutes

Ingredients:

For the Roasted Garlic:
2 bulbs garlic (1-1/2 bulbs needed; some will be left over)
3 teaspoons olive oil

For the Slow Cooker:
2-1/2 cups (16 ounce bag) dried pinto beans (rinsed, dirt, rocks, bad beans removed)
9 cups water
1-1/2 bulbs roasted garlic
1/2 onion (medium size), diced
1 jalapeno pepper, pulp, seeds removed, chopped (or more to taste)
1/2 teaspoon dried Mexican (or Italian) oregano
1 bay leaf (small to medium size)
2-1/2 teaspoons ground cumin
2 dashes smoked paprika
2 teaspoons salt
1 teaspoon ground black pepper
1/4 cup real bacon bits (to be added after the beans are cooked and mashed)
1 tablespoon olive oil (to be added after the beans are cooked and mashed)
Salt and pepper to taste (to be added after the beans are cooked and mashed)

Directions:

For the Roasted Garlic:
Preheat the oven to 375 degrees F. On a large piece of foil, lay 2 bulbs of garlic. Drizzle olive oil on top of each bulb. Wrap the garlic in foil and bake in a preheated oven until the cloves are soft (about 25 to 30 minutes). Remove the garlic from the oven; open the foil and let the bulbs cool enough to handle. Remove the garlic from the cloves (just from 1-1/2 bulbs of garlic; there will be extra). Chop the garlic and set aside.

For the Slow Cooker:
To the slow cooker, add the beans, water, roasted garlic, onion, jalapeno, oregano, bay leaf, cumin, smoked paprika, salt and pepper. Stir together. Cover with a lid, and cook on the high setting for 6 hours. After the beans have cooked for 6 hours, ladle the liquid from the pot into a large pouring measuring cup or pitcher. Remove as much liquid as possible until just the beans are showing. Depending on how hot the slow cooker is, there may be 2 to 3 cups of excess liquid. Remove the bay leaf and discard. Using a potato masher, mash the beans. Add the bacon, and salt and pepper to taste. If needed, add some of the reserved liquid for a thinner consistency. Drizzle olive oil on top of the beans. If serving the beans right out of the pot, drizzles of olive oil and some additional bacon make a pretty garnish. Or just stir the olive oil right into the beans. Serve warm.

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