She Strengthens

Savory Pinto Beans with a Kick

When it comes to beans, most people think of sweet and smoky Boston Baked Beans. But what about a savory, spicy twist? These pinto beans are the perfect alternative, packed with flavor and a hint of heat.

The Perfect Combination

To make these delicious beans, you’ll need to soak them overnight and then slow cook them with a medley of ingredients, including beef broth, tomato sauce, chili powder, ancho chile powder, garlic, jalapeño, and a smoked ham hock. The result is a rich, saucy dish that’s perfect for a Tex-Mex meal.

Plan Ahead

Remember to soak the beans the night before you plan on making this recipe. And don’t worry if you can’t finish them all in one sitting – they can be frozen for up to 1 month and reheated over low heat.

Ingredients

• 1 pound dried pinto beans
• 3 cups low-sodium beef broth
• 1 medium white onion, diced
• 1 cup tomato sauce
• 1 jalapeño, stemmed and finely chopped
• 3 medium garlic cloves, finely chopped
• 1 tablespoon kosher salt
• 1 tablespoon ancho chile powder
• 1 teaspoon chili powder
• 1 teaspoon cider vinegar
• 1 teaspoon ground cumin
• 1 teaspoon packed dark brown sugar
• 1 teaspoon paprika
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried oregano
• 1 smoked ham hock

Let the Slow Cooker Do the Work

Place the soaked beans in a 3-quart or larger slow cooker and add the remaining ingredients, except for the ham hock. Stir until combined, then nestle the ham hock in the center of the mixture. Cover and cook on high for 6 hours or low for 7-8 hours, or until the beans are tender and the liquid has thickened slightly.

Finishing Touches

Taste and season with salt and pepper as needed. If desired, remove the ham hock and shred the meat into bite-sized pieces, then stir it back into the beans. Serve hot and enjoy!