Slow Cooker Pinto Beans

These hearty and tender crockpot pinto beans are cooked low and slow with liquid smoke, turkey tails, soy sauce, and spices which pack in loads of flavor.

📝 Ingredients

• 16 ounces dried pinto beans
• 2 smoked turkey tails
• 1 Tablespoon seasoned salt (divided, we use Lawry's)
• 1 Tablespoon onion powder (divided)
• 1 Tablespoon garlic powder (divided)
• 1/4 cup soy sauce
• 1/4 cup liquid smoke
• 5 cups water

👨‍🍳 Instructions

1. 1A note from Chef Antoine. I like to layer the beans and seasonings in the crockpot as I feel the flavor is distributed better. If you prefer, you can simply add the beans, sprinkle on the seasonings and top with the turkey tails. The steps below are my method.
2. 2Place half of the uncooked dried beans in a crockpot.
3. 3Season the beans with 1/2 of the seasoned salt, 1/2 of the onion powder, and 1/2 of the garlic powder.
4. 4Place turkey tails on top of seasoned beans. Sprinkle some more (but not all) of the seasoned salt, onion powder, and garlic powder over the tails and beans.
5. 5Add remaining beans and sprinkle on remaining seasonings.
6. 6Combine water, soy sauce, and liquid smoke and pour over the tails and beans. You may need more water. You want the liquid to almost cover the tails, about 3/4 the way up the meat.
7. 7Cover crockpot and cook on low for 6 hours.
8. 8When done, you may need to skim some liquid off the top, depending on your preference for the amount of sauce.
9. 9Using two forks, shred the tails and remove the bones. There will be a tailbone in each one.