Crock Pot Pinto Beans

There is something comforting about a pot of beans on the stove, cooking down all day.  Comforting, yes, but not necessarily relaxing.  Tending to a simmering pot of anything on a stove requires vigilance and regular attention.  That's why crock pot cooking is such a joy.  Set it and forget it.  About the only chore you might have is turning the heat switch from high to low once the crock pot gets things to a simmer.

This recipe was originally posted along side my Crock Pot Chili recipe, found here.  But I decided to pull out the pinto bean recipe and give it its own much deserved post.

Ingredients
1 lb bag dried pinto beans
6 cups chicken stock (like, Swanson's or Kitchen Basics)
1 cup pilsner beer or dry white wine
2 cups water
1 small white onion, finely diced
6 oz salt pork. diced (you can substitute thick cut bacon)
2 tbsp fresh garlic, minced
1 tbsp dried thyme
2 tbsp white wine vinegar
1 tsp chili powder
1 tsp smoked salt (like, San Francisco Salt Company Alder Wood)
1/2 tsp Worcestershire black pepper (like McCormick)

The Recipe
Rinse the beans under cold water through a colander and always look for small pebbles.

You can either soak the beans in enough cold water overnight, or put beans in a cooking pot with enough cold water to cover the beans by four inches, and then bring to a boil. Allow the beans to boil rapidly for three minutes, then turn the heat off, cover the pot and let it sit for one hour.

Pre-heat your crock pot by filling it with hot tap water, and setting it on high heat for thirty minutes.

Whether you've soaked the beans overnight or did the stovetop method, discard the soaking water.

Empty the crock pot of its heating water, then place the beans and all remaining ingredients into the pot, stir, cover and cook 3 hours on high and another 6 hours on low. Stir once about halfway through.