Name: Spicy Slow Cooker Pinto Beans
Prep time: 25 min
Cook time: 25 min
Yield: 20
Ingredients: Dried pinto beans, sorted and rinsed - 2 pounds; Jalapeno peppers, stemmed - 2 large; Garlic - 4 large cloves; Smoked ham hocks, or more to taste - 2; Onion, cut into large chunks - 1 large; Salt - 2 tablespoons; Cayenne pepper, or to taste - 1 ½ tablespoons; Ground black pepper - 1 ½ tablespoons; Smoked paprika - 1 teaspoon; Thick-cut bacon, cut into 1-inch pieces - 1 pound; Chopped green chile peppers - 2 (7 ounce) cans

Ingredients for - Spicy Slow Cooker Pinto Beans

1. Dried pinto beans, sorted and rinsed 2 pounds

2. Jalapeno peppers, stemmed 2 large

3. Garlic 4 large cloves

4. Smoked ham hocks, or more to taste 2

5. Onion, cut into large chunks 1 large

6. Salt 2 tablespoons

7. Cayenne pepper, or to taste 1 ½ tablespoons

8. Ground black pepper 1 ½ tablespoons

9. Smoked paprika 1 teaspoon

10. Thick-cut bacon, cut into 1-inch pieces 1 pound

11. Chopped green chile peppers 2 (7 ounce) cans

How to cook deliciously - Spicy Slow Cooker Pinto Beans

1 . Stage

Place pinto beans in a 7-quart slow cooker and add enough water to cover. Allow to soak for 3 to 4 hours.

2 . Stage

Combine jalapeno peppers and garlic in a food processor; puree into a paste.

3 . Stage

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 . Stage

Cover and cook on Low for 10 hours. Remove ham hocks. Cool slightly; shred the meat.

5 . Stage

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.