Ingredients:

  • 1 pound (454g) dried pinto beans, rinsed and sorted
  • 6 cups (1.4 Liters) water, plus more for soaking
  • 1 large yellow onion, chopped (about 1 ½ cups)
  • 4 cloves garlic, minced (about 2 teaspoons)
  • 1 tablespoon olive oil
  • 1 ham hock, smoked
  • 1 teaspoon salt, or to taste
  • ½ teaspoon black pepper, or to taste
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • 1 bay leaf (optional)
  • 1 tablespoon apple cider vinegar (optional, added at the end)

Instructions:

  1. Rinse and sort the dried pinto beans. Place them in a large bowl and cover with at least 2 inches of water. Soak for at least 8 hours or overnight.
  2. In a large skillet or pot, heat olive oil over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  3. Drain and rinse the soaked pinto beans. Transfer the beans, sautéed onions and garlic, ham hock, water, salt, pepper, chili powder, cumin, and bay leaf (if using) to the slow cooker.
  4. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the beans are tender.
  5. Remove the ham hock from the slow cooker. Shred the meat from the ham hock and return it to the beans (optional). Stir in apple cider vinegar (if using). Adjust seasonings to taste. Serve hot.