Refried Beans With Bacon

• 2 cups dried red beans or 2 cups dried pinto beans
• 6 cups water
• 2 garlic cloves, minced
• 1 large tomatoes, peeled, seeded, and chopped or 1 pint tomato juice
• 1 teaspoon salt
• 1/2 lb bacon
• shredded cheese

1. Combine beans, water, garlic, tomato, and salt in slow cooker.
2. Cover. Cook on high 5 hours, stirring occasionally. When the beans become soft, drain off some liquid.
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. Mash or puree beans with a food processor. Fry the mashed bean mixture in the remaining bacon drippings. Add more salt to taste.
5. To serve, sprinkle the remaining bacon and shredded cheese on top of beans.
6. VARIATIONS:
7. 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.
8. Instead of frying the mashed bean mixture, place several spoonfuls on flour tortillas; roll up, and serve.

red beans, water, garlic, tomatoes, salt, bacon, cheese

Taken from www.food.com/recipe/refried-beans-with-bacon-135733 (may not work)