We eat a lot of beans, but I always use canned. I have never been able to master cooking dried beans. The last time I tried was in 2003, when I was studying abroad in Chile, where dried beans were more readily available than canned. My beans were undercooked no matter how long I boiled them for, and I have shied away from them ever since. This weekend, however, I took another crack at them.
I soaked them for 4 hours, then cooked them on high in the slow-cooker for 5 hours. It worked! I would definitely only cook one pound next time, though, as two pounds made an entire 6-quart pot. You could also cook them overnight using the low setting.
Pinto Beans with Smoked Turkey
Adapted from The Pioneer Woman
2 lbs. dried pinto beans
2 smoked turkey drumsticks (or a ham hock)
2 red bell peppers, diced
1 onion, diced
1 jalapeno, sliced
4 cloves garlic, smashed
2 tsp. cumin
1 tsp. black pepper
1 tsp. smoked paprika
1 tsp. chili powder
1 tsp. kosher salt
1. Cover the beans in cold water, soak for 4 hours or overnight. After they have soaked, drain off the soaking liquid, rinse the beans, and cover with fresh water in the slow-cooker. (The water should be 2 inches higher than the beans.)
2. Add the turkey drumsticks, bell pepper, onion, jalapeno, and garlic to the slow-cooker. Set the slow-cooker to high, and allow to simmer until tender.
3. Remove the turkey legs. Shred the meat and return to the pot.