Ingredients:

  • 1 lb dried pinto beans
  • 6 cups water
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 1 smoked ham hock (8 oz)
  • 1 tsp smoked paprika
  • 1 tsp ground black pepper
  • 1.5 tsp kosher salt

Instructions:

  1. Sort and rinse the dried pinto beans on a baking sheet to remove stones or shriveled beans, then rinse thoroughly under cold water in a fine-mesh strainer.
  2. Add the rinsed beans, diced onion, minced garlic, smoked paprika, black pepper, and bay leaves to the slow cooker.
  3. Pour in the water and place the ham hock on top of the ingredients.
  4. Cover with the lid and set the slow cooker to Low for 8 hours or High for 4-6 hours.
  5. Once the beans are tender, remove the ham hock from the pot.
  6. Stir in the kosher salt.
  7. Use the back of a spoon to mash approximately 1/4 cup of the beans against the side of the pot, then stir them back in to thicken the broth into a creamy sauce.
  8. Remove the bay leaves before serving.