Ingredients:

  • 1 lb dried pinto beans
  • 6 cups low-sodium chicken broth
  • 1 12 oz smoked ham hock
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp black pepper
  • 1.5 tsp kosher salt

Instructions:

  1. Spread the dried beans on a flat surface to remove any small stones or shriveled beans, then rinse thoroughly in a colander under cold running water until the water runs clear.
  2. Place the rinsed beans, diced onion, minced garlic, smoked paprika, and black pepper into the slow cooker. Place the ham hock on top and pour in the chicken broth.
  3. Cover and cook on Low for 8 hours or High for 4-5 hours, until the beans are tender enough to crush easily between two fingers.
  4. Remove the ham hock, shred any loose meat, and return the meat to the pot.
  5. Use a potato masher to crush approximately 1/2 cup of the beans directly against the side of the pot, stirring vigorously to thicken the liquid into a glossy gravy.
  6. Stir in the salt, tasting and adjusting as needed to account for the saltiness of the ham hock.