Unlike sweeter, molasses-y Boston Baked Beans, these pintos are savory with a bit of heat. Soak the beans overnight and then put them in the slow cooker with beef broth, tomato sauce, chili powder, ancho chile powder, garlic, jalapeño, and a ham hock for some fatty, smoky flavor. Let them cook until softened and saucy, and serve with Cheesy Enchiladas for a Tex-Mex meal.
Game plan: Be sure to soak the beans the night before you plan on making this recipe.
The beans can be frozen for up to 1 month; thaw in the refrigerator before reheating over low heat.
This recipe was featured as part of our Slow Cooker Recipes for Hot Summer Days.