Ingredients:

  • 1 pound (450g) dry pinto beans, rinsed and picked over
  • 8 cups (1.9 liters) water
  • 1 medium yellow onion, chopped (about 1 cup)
  • 4 cloves garlic, minced
  • 1 tablespoon smoked paprika
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 1 bay leaf
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • Optional: 4 ounces (113g) salt pork, bacon, or ham hock

Instructions:

  1. Thoroughly rinse the dry pinto beans in a colander. Pick out any small stones or debris.
  2. Add the rinsed beans, water, chopped onion, minced garlic, smoked paprika, chili powder, cumin, dried oregano, bay leaf, salt, and pepper to the slow cooker. If using, add salt pork, bacon, or ham hock.
  3. Cover and cook on low for 8-10 hours, or on high for 4-6 hours. The beans should be very tender and creamy.
  4. About an hour before the end of cooking time, check the beans for tenderness. If they are still firm, continue cooking. Once the beans are tender, taste and adjust seasoning with salt and pepper as needed. Remove the bay leaf and any large pieces of meat before serving.
  5. For an extra creamy texture, mash some of the beans against the side of the slow cooker with a spoon or potato masher.