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Author Notes: Not much to say here. These are some damn fine beans. If you don't have any bacon fat in the fridge it can be left out, but these really aren't the same without it. Better yet, go cook off some bacon while these beans are simmering away. Remember to save that bacon fat from now on! —Johnny Ringo
Makes 16 cups
- 2 pounds dry pinto beans
- 1 large onion, chopped
- 4 tablespoons garlic, chopped
- 1 1/2 tablespoons kosher salt
- 1 tablespoon cracked black pepper
- 2 teaspoons cumin
- 1 1/2 teaspoons ground red pepper
- 1/2 dried chipotle pepper
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons dried crushed red pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon smoked paprika
- 1/2 cup bacon fat
- Rinse the beans and remove any small rocks or other debris. Add the beans, onion, garlic, 1 1/2 tbsp salt, and 10 cups of hot water to the slow cooker.
- Add the rest of the spices to a spice / coffee grinder and process to a uniform powder.
- Add about half of the ground spice mixture to the slow cooker, give it a quick stir, set it on high and leave it for 4 hours. At the end of four hours, reduce to low and cook for an additional 2 hours or so. You'll want to check the beans after an hour to make sure there is enough water and to check if they're done to your liking.
- When the beans are done, check the amount of water left, and drain / reserve some if you're worried that the beans will be too thin. Mash the beans with a potato masher, large spoon, whatever's handy. Add some of the reserved water if they're too thick. Cook for a few minutes longer if you think they're too thin and remove more water next time
- Stir in bacon fat...and mmmmmmmmmmm.