Fiery Pinto Beans Made in the Slow Cooker

Ingredients 0/11

Directions

Place the pinto beans in your slow cooker and cover them with water. Let them soak for about 3 to 4 hours while you prep the other ingredients. Next, toss the jalapenos and garlic into a food processor and blend until you get a smooth paste. Drain the beans and put them back in the slow cooker. Stir in the jalapeno-garlic paste, then tuck the ham hocks into the beans. Sprinkle the onion chunks, salt, cayenne, pepper, and paprika over everything. Lay the bacon and green chiles on top. Cover and cook on low for around 10 hours. When it’s done, take out the ham hocks and let them cool just enough to handle, then shred the meat. Stir the shredded meat and any rendered fat back into the beans, mixing well to make the sauce nice and creamy. Keep it warm until you’re ready to serve.