Refried Beans with Bacon in a Slow Cooker

Ingredients:

• 450 g dry pinto beans, rinsed and sorted
• 120 g fatty bacon, cut into 0.5 cm pieces.
• Half a medium onion, chopped
• Half a sweet green pepper, chopped
• 2 cloves garlic, finely grated
• Special equipment: multicooker with a capacity of 6-8 liters.

Preparation:

1. Set a 6-quart slow cooker to high heat and cook the bacon, stirring occasionally, until golden brown and the fat has rendered, about 7 minutes. Add the onion, pepper, garlic, beans, 4 teaspoons of salt, and 5 cups of water and stir.
   
   Following the manufacturer's instructions, close the lid and prepare the multicooker for use. Set the pressure cooker to high pressure and cook for 45 minutes. After the pressure cooker cycle is complete, follow the manufacturer's instructions for a quick release and wait for the quick release to complete. Be careful not to burn yourself with any remaining steam when you unlock and open the lid; stir everything thoroughly.
2. Using a potato masher or an immersion blender, puree the beans until they're completely mashed but the mixture is thick and chunky (refried beans should still be runny at this point, but they'll thicken as they cool). Transfer to a large bowl, let it sit for 10 minutes to thicken, and serve.