Ingredients:

  • 1 lb dry pinto beans
  • 6 cups water or low-sodium chicken broth
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 ham hock (8 oz)
  • 1 tbsp apple cider vinegar
  • 1 tsp smoked paprika
  • 1 bay leaf
  • 1 tsp cracked black pepper

Instructions:

  1. Place the dry pinto beans in a fine-mesh colander. Rinse thoroughly under cold running water, picking out any small stones or shriveled beans. Drain completely.
  2. Add the rinsed beans, diced onion, minced garlic, smoked paprika, black pepper, and the bay leaf to the slow cooker. Place the ham hock on top of the bean mixture. Pour in the water or broth until the beans are covered by at least 2 inches of liquid.
  3. Secure the lid and set the slow cooker to Low for 8 hours or High for 4-5 hours. Do not open the lid during the first 6 hours.
  4. Once the beans are buttery-soft, remove the bay leaf and the ham hock. Stir in the apple cider vinegar. If a thicker broth is desired, mash a small handful of beans against the side of the pot and stir them back in.