Ingredients
- 2 cups dried pinto beans about 400g, rinsed and sorted
- 1½ cups cooked ham diced (or 1 smoked ham hock)
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 medium carrot diced (optional)
- 1 celery stalk diced (optional)
- 4 cups low-sodium chicken broth or water
- 1 cup water extra, if needed
- 1 tsp salt adjust later depending on ham
- ½ tsp black pepper
- 1 tsp smoked paprika optional but recommended
- 1Â bay leaf
Instructions
- Prepare the Beans
- Rinse and sort the beans, removing any debris.
- (Optional) Soak overnight for slightly faster cooking and easier digestion.
- Load the Slow Cooker
- Add beans, ham, onion, garlic, carrot, and celery.
- Pour in broth and enough water to cover everything by about 2–3 cm.
- Add salt, pepper, smoked paprika, and bay leaf.
- Cook Low and Slow
- Cover and cook:
- LOW for 7–8 hours, or
- HIGH for 4–5 hours
- Beans should be tender and creamy.
- Finish the Dish
- Remove the bay leaf (and ham hock bone if used).
- If using a ham hock, shred the meat and return it to the pot.
- Taste and adjust salt and seasoning.
- Adjust Texture (Optional)
- For thicker beans: mash a small portion and stir back in.
- For thinner: add a bit of hot water or broth.