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Slow Cooker Roasted Garlic Pinto Bean Mash with Bacon

Should any of this pinto bean mash survive until the next day, it makes delicious leftovers.

Slow Cooker Roasted Garlic Pinto Bean Mash with Melted Cheese

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.

Roasted Garlic pinto bean mash with bacon bits in pot with spoon

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.

Pinto beans are so good with Mexican food too.

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).

Here are more slow cooker recipes you may like “Slow Cooker Chipotle Barbecue Pulled Pork“, “Slow Cooker Cheesy Potato Soup with Smoked Sausage” and “Slow Cooker Saucy Ground Taco Meat“.

Let’s check out the ingredients.

Roasted garlic pinto bean mash ingredients

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

Slow Cooker Pinto Bean Mash ingredients

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

printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

For the Roasted Garlic:

Preheat the oven to 375 degrees F.

Drizzle olive oil on bulbs of garlic on foil

On a large piece of foil, lay 2 bulbs of garlic.

Drizzle olive oil on top of each bulb of garlic.

Foil tent with bulbs of garlic inside

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

Foil tent with bulbs of garlic inside on pan

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.

Roasted bulbs of garlic in foil on pan

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.

Chopped roasted garlic on plate with knife

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.

For the Slow Cooker:

Bag of dried pinto beans and colander

Add dried pinto beans to colander

in a large strainer,

Pinto beans in colander

rinse the beans.

Also remove any rocks, dirt or bad beans.

Dried pinto beans in slow cooker pot with colander

To the slow cooker, add the beans…

Pour water in pot with dried pinto beans

…water…

Add chopped onions in pot with dried beans

…onions…

Add dried oregano in pot with onions and beans

jalapenos, dried Mexican oregano (or regular dried oregano)

Add ground cumin to pot with onions and pinto beans

…cumin powder…

Add paprika to pot with onion and dried beans

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

Add bay leaves to pot with chopped onion and dried beans

…and a small to medium size bay leaf.

Slow cooker pot with onions, dried beans and spices

Next add the roasted garlic.

It sunk to the bottom faster than I could snap a picture of it!

Add pepper to pot with onions, dried beans and spices

add pepper,

Add salt to pot with onions, dried beans and spices

and salt.

Stir onion, dried beans and spices in pot

Stir,

Slow cooker pot covered with lid

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

Slow Cooker Roasted Garlic Pinto Beans in pot

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

Slow Cooker Roasted Garlic Pinto Beans in pot

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.

Slow Cooker Roasted Garlic Pinto Bean Mash in pot

Using a potato masher, mash the beans.

Add bacon bits to Slow Cooker Roasted Garlic Pinto Bean Mash in pot

Next, add the bacon…

Add pepper to Slow Cooker Roasted Garlic Pinto Bean Mash in pot

…and…

Add salt to Slow Cooker Roasted Garlic Pinto Bean Mash in pot

add salt and pepper to taste.

Slow Cooker Roasted Garlic Pinto Bean Mash with Bacon in pot

Then,

Stir Slow Cooker Roasted Garlic Pinto Bean Mash with spoon

stir.

Add broth to Roasted Garlic Pinto Bean Mash in pot

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 Roasted Garlic Pinto Bean Mash in pot

Stir and…

Add olive oil to Roasted Garlic Pinto Bean Mash in pot

…drizzle olive oil on top of the beans.

Add olive oil to Roasted Garlic Pinto Bean Mash in pot

If serving the beans right out of the pot,

Slow Cooker Roasted Garlic Pinto Bean Mash with Bacon

…drizzles of olive oil and some additional bacon make a pretty garnish.

Or just stir the olive oil right into the beans.

Slow Cooker Roasted Garlic Pinto Bean Mash with cheese in pans

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

Slow Cooker Roasted Garlic Pinto Bean Mash with cheese in pans

…or topped with cheese.

Slow Cooker Roasted Garlic Pinto Bean Mash with cheese in pans

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

Slow Cooker Roasted Garlic Pinto Bean Mash with cheese in pans

This pinto bean mash is sooo good with…

Slow Cooker Roasted Garlic Pinto Bean Mash with cheese on a fork

…cheese.  yum.

Thank you so much for stopping by CCC!

More Pinto Bean Recipes You May Like:

Chipotle Bean Tostadas by Simply Recipes

Peppery Pinto Beans and Sausage by Homesick Texan

How to Make Refried Beans by Simply Recipes

Cowboy Beans by Simply Recipes

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Pinto Bean Mash with Melted Cheese

Slow Cooker Roasted Garlic Pinto Bean Mash with Bacon

Should any of this pinto bean mash survive until the next day, it makes delicious leftovers.
Print Pin
Prep Time: 20 minutes
Cook Time: 6 hours 30 minutes
Total Time: 6 hours 50 minutes
Course: Main Course, Side Dish
Cuisine: American, Mexican
Keyword: Pinto Beans
Servings: 7 (Serves 6 to 8)

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 dried pinto beans (16 ounce bag) (rinsed, dirt, rocks, bad beans removed)
  • 9 cups water
  • 1-1/2 bulbs roasted garlic
  • 1/2 of an 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

Instructions

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 and stir.  Top with drizzles of olive oil.  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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