This hearty and flavorful dish brings together tender pinto beans simmered with a spicy blend of seasonings, perfect for a cozy meal. Set it up in your slow cooker and let the rich aromas fill your kitchen all day long.
Start by placing the pinto beans in your slow cooker and adding enough water to cover them. Let them soak for about 3 to 4 hours. While the beans are soaking, pulse the jalapeno peppers and garlic in a food processor until you get a smooth paste.
Once the beans have soaked, drain them and put them back in the slow cooker. Stir in the jalapeno-garlic paste, then tuck the ham hocks into the beans. Sprinkle the onions, salt, cayenne, black pepper, and paprika over everything. Lay the bacon and green chiles on top.
Cover the slow cooker and cook on low for around 10 hours. When it’s done, take out the ham hocks and let them cool a bit before shredding the meat. Stir the shredded ham and any rendered fat back into the beans. This will thicken the liquid and make everything nice and creamy. Keep it warm until you’re ready to dig in.
- Rinse the beans thoroughly before cooking to remove any dirt or debris.
- Soak the beans overnight if you want to reduce cooking time and improve digestibility.
- Stir occasionally during cooking to ensure even flavor distribution.
This dish is hearty, flavorful, and easy to prepare. The slow cooker brings out a deep, smoky taste while keeping the beans tender. It’s perfect for busy days when you want a comforting meal without much fuss.
Serve these beans over rice or alongside cornbread for a filling meal. They also pair well with fresh avocado, chopped onions, or a dollop of sour cream to balance the heat. A sprinkle of fresh cilantro adds a nice touch of color and freshness.
Let the beans cool completely before storing. Keep them in an airtight container in the refrigerator for up to 4 days. You can also freeze portions for up to 3 months; just thaw overnight in the fridge before reheating.
