Ingredients:

  • 1 lb dry pinto beans, picked over and rinsed
  • 6.5 cups filtered water
  • 12 oz smoked ham hock
  • 3 slices thick-cut bacon, diced (optional)
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, smashed and minced
  • 1 tsp ground black pepper
  • 1 tsp smoked paprika
  • 0.5 tsp ground cumin
  • 0.5 tsp dried oregano
  • 1.5 tsp sea salt
  • 1 tsp hot sauce

Instructions:

  1. Inspect the beans. Spread the 1 lb dry pinto beans on a baking sheet and remove any small stones or shriveled beans.
  2. Rinse the dry pinto beans in a colander under cold water until the water runs clear.
  3. If using bacon, sear the diced pieces in a skillet for 3–4 minutes to render the fat.
  4. Place the rinsed beans, 6.5 cups filtered water, and 12 oz smoked ham hock into the slow cooker.
  5. Stir in the diced yellow onion, 3 slices diced bacon, and 4 smashed cloves of garlic.
  6. Add the black pepper, smoked paprika, cumin, and dried oregano. Note: Do not add the salt or hot sauce yet.
  7. Cover and cook on Low for 8 hours until the beans are creamy and tender.
  8. Remove the ham hock, discard the bone/fat, shred the meat, and return it to the pot.
  9. Stir in the 1.5 tsp sea salt and 1 tsp hot sauce.
  10. If the broth is too thin, mash 1/4 cup of beans and stir back in.
  11. Let the beans sit for 10 minutes until the liquid thickens slightly.