Pinto Bean Mash with Melted Cheese
Print

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.
Course Main Course, Side Dish
Cuisine American, Mexican
Keyword Pinto Beans
Prep Time 20 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 50 minutes
Servings 7 (Serves 6 to 8)
Author [email protected]

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.