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

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

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.