Refried Beans With Bacon

• dried red beans or 2 cups dried pinto beans↗2 cups

  2

• water↗6 cups

  6

• garlic cloves, minced↗2

  2

• large tomatoes, peeled, seeded, and chopped or 1 pint tomato juice↗1

  1

• salt↗1 teaspoon

  1

• bacon↗1⁄2 lb

  1⁄2

• shredded cheese

Step-by-step instructions

1. 1

   Combine beans, water, garlic, tomato, and salt in slow cooker.

2. 2

   Cover. Cook on high 5 hours, stirring occasionally. When the beans become soft, drain off some liquid.

3. 3

   While the beans cook, brown bacon in skillet. Drain, reserving drippings. Crumble bacon. Add half of bacon and 3 tablespoons drippings to beans. Stir.

4. 4

   Mash or puree beans with a food processor. Fry the mashed bean mixture in the remaining bacon drippings. Add more salt to taste.

5. 5

   To serve, sprinkle the remaining bacon and shredded cheese on top of beans.

6. 6

   Instead of draining off liquid, add 1/3 cup dry minute rice and continue cooking about 20 minutes. Add a dash of hot sauce and a dollop of sour cream to individual servings.

7. 7

   Instead of frying the mashed bean mixture, place several spoonfuls on flour tortillas; roll up, and serve.