Spicy Slow Cooker Pinto Beans
Description
This recipe yields a 7-quart slow cooker's worth of pinto beans and ham, spiced with jalapenos, cayenne, and canned green chiles.
Ingredients
•
2 pounds dried pinto beans, sorted and rinsed
•
2 large jalapeno peppers, stemmed
•
4 large cloves garlic
•
2 smoked ham hocks, or more to taste
•
1 large onion, cut into large chunks
•
2 tablespoons salt
•
1 1/2 tablespoons cayenne pepper, or to taste
•
1 1/2 tablespoons ground black pepper
•
1 teaspoon smoked paprika
•
1 pound thick-cut bacon, cut into 1-inch pieces
•
2 (7 ounce) cans chopped green chile peppers
Directions
1
Place pinto beans in a 7-quart slow cooker and add enough water to cover. Allow to soak for 3 to 4 hours.
2
Combine jalapeno peppers and garlic in a food processor; puree into a paste.
3
Drain beans and return to the slow cooker. Stir in jalapeno-garlic paste. Nestle ham hocks among the beans. Sprinkle onion chunks, salt, cayenne, pepper, and paprika over the beans. Place bacon and green chiles on top.
4
Cover and cook on Low for 10 hours. Remove ham hocks. Cool slightly; shred the meat.
5
Return meat and fat to the slow cooker. Stir for a few minutes to incorporate fat into the beans and give liquid a creamy consistency. Turn off or keep warm until ready to serve.