Mexican Beans

Mexican beans are a flavorful and satisfying dish that can be enjoyed as a side dish or as a component of various Mexican-inspired meals. This recipe provides a delicious twist on traditional refried beans by incorporating additional ingredients to enhance the flavor and texture. With canned pinto beans as the base, these Mexican beans are easy to prepare in a slow cooker. The combination of garlic, tomatoes, bacon, and shredded Cheddar cheese creates a hearty and savory dish that will tantalize your taste buds.

INGREDIENTS:

• 2 cups (342 g) canned no-salt-added pinto beans, drained
• 6 cups (1.4 L) water
• 1 teaspoon minced garlic
• 1 cup (180 g) tomato, peeled, seeded, and chopped
• 6 slices low-sodium bacon
• ½ cup (58 g) shredded Cheddar cheese

PREPARATION:

1. In a slow cooker, combine the pinto beans, water, minced garlic, and chopped tomato.
2. Cover the slow cooker and cook on high for 5 hours, stirring occasionally. The beans should become soft.
3. Once the beans are soft, drain off some of the excess liquid.
4. In a skillet, brown the bacon slices until crispy. Remove the bacon from the skillet and crumble it. Reserve 3 tablespoons (45 ml) of the bacon drippings.
5. Add half of the crumbled bacon and the reserved bacon drippings to the cooked beans. Stir and mash the beans until desired consistency is achieved.
6. To serve, sprinkle the remaining crumbled bacon and shredded Cheddar cheese on top of the beans.

YIELD: 8 servings

NUTRITIONAL INFORMATION PER SERVING:

• 204 g water
• 237 calories (22% from fat, 25% from protein, 53% from carbs)
• 15 g protein
• 6 g total fat
• 3 g saturated fat
• 2 g monounsaturated fat
• 1 g polyunsaturated fat
• 31 g carbs
• 8 g fiber
• 2 g sugar
• 278 mg phosphorus
• 122 mg calcium
• 3 mg iron
• 108 mg sodium
• 762 mg potassium
• 240 IU vitamin A
• 22 mg ATE vitamin E
• 6 mg vitamin C
• 15 mg cholesterol

TIPS:

• Customize the flavor by adding spices such as cumin, chili powder, or paprika to the beans for a more robust taste.
• If you prefer a smoother texture, use an immersion blender or a potato masher to achieve the desired consistency.
• Serve the Mexican beans as a side dish alongside your favorite Mexican-inspired main courses, such as tacos, enchiladas, or grilled meats.
• For a vegetarian version, omit the bacon and use vegetable broth or water instead of the bacon drippings for added flavor.
• Leftover Mexican beans can be stored in the refrigerator and reheated for future meals. They can also be used as a filling for burritos or quesadillas.

Mexican beans offer a delectable and versatile dish that can elevate any Mexican-inspired meal. This recipe provides a delightful twist on traditional refried beans by incorporating additional ingredients to enhance the flavor and texture. By using canned pinto beans and a slow cooker, this recipe ensures a convenient and hassle-free preparation process.

The combination of minced garlic, tomatoes, bacon, and shredded Cheddar cheese creates a rich and savory flavor profile in these Mexican beans. The garlic adds a subtle sharpness, while the tomatoes contribute a hint of tanginess and freshness. The bacon adds a smoky and salty note that complements the other ingredients, and the shredded Cheddar cheese provides a creamy and cheesy element.

To prepare the Mexican beans, simply combine the drained pinto beans, water, minced garlic, and chopped tomatoes in a slow cooker. Cook them on high for 5 hours, allowing the flavors to meld together and the beans to soften. Afterward, drain off some of the excess liquid to achieve the desired consistency.

Meanwhile, brown the bacon slices in a skillet until crispy. Once cooked, crumble the bacon and reserve 3 tablespoons of the drippings. Add half of the crumbled bacon and the reserved drippings to the cooked beans, stirring and mashing them until the desired texture is achieved. The remaining bacon and shredded Cheddar cheese are then sprinkled on top of the beans when serving, adding an extra layer of flavor and texture.

These Mexican beans can be enjoyed in various ways. They make a delicious side dish alongside Mexican-inspired main courses such as tacos, enchiladas, or grilled meats. The beans can also be used as a filling for burritos or quesadillas, adding a hearty and flavorful element to these dishes. Leftover Mexican beans can be stored in the refrigerator and reheated for future meals, allowing the flavors to develop further.

For those following a vegetarian diet, the bacon can be omitted from the recipe. Instead, you can use vegetable broth or water to replace the bacon drippings, ensuring the beans still have a flavorful base. Additionally, you can customize the flavor of the Mexican beans by adding spices such as cumin, chili powder, or paprika to suit your taste preferences.

In conclusion, these Mexican beans are a delicious and versatile dish that can be enjoyed as a side dish or incorporated into various Mexican-inspired meals. The combination of garlic, tomatoes, bacon, and shredded Cheddar cheese creates a flavorful and satisfying dish that is sure to impress. With the convenience of a slow cooker, you can easily prepare these Mexican beans and elevate your next Mexican feast.