Slow Cooker Texas Pinto Beans will seriously change the way you think about pinto beans. This recipe is thanks in large part to an old friend in South Texas, Don prepared a pot of beans that you could not stop eating. Smoky Chipolte, bacon, spices and some good old fashioned slow cooking renders the perfect spoonful of pintos ever imagined.
Add the pinto beans to a large colander, thoroughly rinse and pick the beans over. Remove any damaged, disfigured, or bruised beans and toss in the garbage.
Chop the onion, green bell pepper, jalapeno and toss into a large glass bowl. Now toss in the smoked chipotle, smoked paprika, cumin, oregano, and bay leaves. Then rough chop the garlic and set aside in a small bowl.
Heat a large heavy-bottomed saute pan over medium-high heat. Once hot add the 1/2 pound of smoked pork jowl (or bacon) and cook until the fat renders down and the bacon becomes slightly crispy.
Immediately add the reserved chopped veg, spices and bay leaves. (Chopped, onion, green bell pepper, jalapeno, smoked chipotle powder, smoked paprika, cumin, oregano, and bay leaves.) Saute with the pork stirring frequently for 5 minutes, then toss in the chopped garlic and saute for an additional 30 seconds until fragrant.
Scrape everything from the saute pan into the slow cooker, return the saute pan back to the flame and pour in 1 cup of the stock scraping all the browned bits off the bottom of the pan and then pour into the slow cooker. Then add the remaining 6 cups of stock, and washed pinto beans, stir until thoroughly combined, place the cover on the slow cooker and latch shut (if your cooker has this feature). If you see any floating pinto beans be sure to discard them into the garbage.
Cook on HIGH for 8 to 10 hours, until the beans are tender, keeping a careful eye, adjust the temp down if needed. If you have to adjust the heat down then you'll likely need to adjust the cooking time up. Towards the end, you can remove the lid and cook off some of the liquid if desired.