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Spicy Slow Cooker Pinto Beans
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Prep Time:
25 minutes
Cook Time:
600 minutes
Total Time:
815 minutes
Slow cooker pinto beans and ham with spicy jalapenos, cayenne, and green chiles. Perfect for a big batch!
Ingredients:
  • 2 pounds dried pinto beans, sorted and rinsed
  • 2 large jalapeno peppers, stemmed
  • 4 large cloves garlic
  • 2 smoked ham hocks, or more to taste
  • 1 large onion, cut into large chunks
  • 1.5 tablespoons cayenne pepper, or to taste
  • 1.5 tablespoons ground black pepper
  • 1 teaspoon smoked paprika
  • 1 pound thick-cut bacon, cut into 1-inch pieces
  • 2 (7 ounce) cans chopped green chile peppers
Instructions:
  • In a 7-quart slow cooker, place pinto beans and cover with water. Soak for 3 to 4 hours.
  • In a food processor, blend jalapeno peppers and garlic until smooth paste forms.
  • After draining the beans, gently mix in the flavorful jalapeno-garlic paste. Then, tuck the savory ham hocks into the beans. Sprinkle over the onion chunks, salt, cayenne, pepper, and paprika before adding a layer of bacon and vibrant green chiles on top.
  • After cooking on Low for 10 hours, take out the ham hocks. Let them cool for a bit, then shred the meat.
  • Add the meat and fat back into the slow cooker and stir for a few minutes until the fat is fully mixed into the beans, creating a creamy liquid. Keep warm until serving time.

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