Ingredients:

  • 1 lb dried pinto beans, picked through and rinsed
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, smashed and minced
  • 1 medium jalapeño, halved and deseeded
  • 6 cups low-sodium chicken broth
  • 2 cups filtered water
  • 1 smoked ham hock
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp dried Mexican oregano
  • 0.5 tsp black pepper
  • 1 tsp sea salt

Instructions:

  1. Spread the dried beans on a rimmed baking sheet. Pick through to remove any small stones or debris. Rinse thoroughly in a colander under cold running water until clear.
  2. Place the rinsed beans into the slow cooker insert. Add the diced onion, minced garlic, halved jalapeño, ham hock, chili powder, cumin, oregano, and black pepper.
  3. Pour the chicken broth and filtered water over the ingredients. Stir once to distribute the spices.
  4. Cover and cook on the Low setting for 7 to 9 hours. At the 7-hour mark, check for tenderness; beans should be soft and creamy inside.
  5. Remove the ham hock and jalapeño. Shred any meat from the hock and return it to the pot. For a thicker consistency, mash 1/2 cup of beans directly in the pot with a potato masher. Season with sea salt to taste before serving.