Slow cooked pinto beans with ham hock, tomato, onion, jalapeno and ancho chilies. Amazing tex-mex / Mexican comfort food baked bean recipe made in a Crock Pot.
Prep Time: 10 minutesminutes
Cook Time: 8 hourshours
Total Time: 8 hourshours10 minutesminutes
Servings: 8
Ingredients
3cans pinto beans (540ml/18oz), drained
1ham hock or 2 pork chops
1tomato, diced
1yellow pepper, cored and diced
1onion, minced
2jalapeno peppers, seeded and minced
3clovesgarlic, minced
1/2tbspcoriander
1tspcumin
1tspsalt
1/2tspcinnamon
1whole dried ancho chili(optional)
2tbspbrown sugar
1cupwater
Instructions
Place all ingredients in a crock pot, cover and cook on low for 8 hours.
Near the end of cooking remove and discard the ancho chili.
Remove the ham hock or pork chops, cut the meat into small chunks and stir in with the beans.