This broth is great for poaching your favorite fillet, simmering shellfish, or even used as a dipping sauce for whole grilled fish. It is sweet, sour, and decadent.
| Prep Time: | 25 mins |
| Cook Time: | 10 hrs |
| Additional Time: | 3 hrs 10 mins |
| Total Time: | 13 hrs 35 mins |
| Servings: | 20 |
| Yield: | 20 servings |
Ingredients
- 2 pounds dried pinto beans, sorted and rinsed
- 2 large jalapeno peppers, stemmed
- 4 large cloves garlic
- 2 smoked ham hocks, or more to taste
- 1 large onion, cut into large chunks
- 2 tablespoons salt
- 1 ½ tablespoons cayenne pepper, or to taste
- 1 ½ tablespoons ground black pepper
- 1 teaspoon smoked paprika
- 1 pound thick-cut bacon, cut into 1-inch pieces
- 2 (7 ounce) cans chopped green chile peppers
Instructions
- Place pinto beans in a 7-quart slow cooker and add enough water to cover. Allow to soak for 3 to 4 hours.
- Combine jalapeno peppers and garlic in a food processor; puree into a paste.
- Drain beans and return to the slow cooker. Stir in jalapeno-garlic paste. Nestle ham hocks among the beans. Sprinkle onion chunks, salt, cayenne, pepper, and paprika over the beans. Place bacon and green chiles on top.
- Cover and cook on Low for 10 hours. Remove ham hocks. Cool slightly; shred the meat.
- Return meat and fat to the slow cooker. Stir for a few minutes to incorporate fat into the beans and give liquid a creamy consistency. Turn off or keep warm until ready to serve.
- Recipe as made is a bit spicy, so adjust cayenne and jalapenos to your taste.
Nutrition Facts
| Calories | 260 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 22 mg |
| Dietary Fiber | 8 g |
| Protein | 16 g |
| Saturated Fat | 3 g |
| Sodium | 1101 mg |
| Sugars | 2 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Followed the recipe almost exactly & we loved these beans! We also loved having 3 qt. sized freezer bags leftover. We like spicy & we don’t worry too much about fat and calories so this is a keeper! Forgot the photo, but will get it next time.