Ingredients:

  • 1 lb dry pinto beans, picked over and rinsed
  • 7 cups water
  • 1 smoked ham hock
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 jalapeño, halved and deseeded
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp dried Mexican oregano
  • 1 tsp black pepper
  • 1.5 tsp sea salt
  • 1 bay leaf

Instructions:

  1. Inspect the beans. Spread the 1 lb dry pinto beans on a light colored surface and remove any cracked beans or small stones.
  2. Rinse thoroughly. Place them in a colander and run cold water over them until the water runs clear.
  3. Prepare the aromatics. Finely dice the yellow onion and mince the 4 cloves of garlic. Note: Small pieces ensure they soften completely into the sauce.
  4. Slice the pepper. Halve the jalapeño and scrape out the seeds and white ribs.
  5. Assemble the pot. Place the rinsed beans, diced onion, minced garlic, and jalapeño halves into the slow cooker.
  6. Add the seasonings. Sprinkle in the cumin, smoked paprika, dried Mexican oregano, black pepper, sea salt, and the bay leaf.
  7. Submerge with water. Pour in the 7 cups water and give everything a gentle stir to distribute the spices.
  8. Introduce the pork. Nestle the smoked ham hock deep into the center of the bean mixture.
  9. Initiate the simmer. Cover and cook on LOW for 8 hours until the beans are tender and the broth is shimmering.
  10. Finalize the texture. Remove the ham hock and bay leaf; shred any meat from the bone and stir it back in. Note: For a thicker broth, mash a half cup of beans against the side of the pot.