1 lb. (450 g) dry pinto beans
1 lb. (450 g) diced fully cooked ham (with hambone if possible)
2 clove garlic, minced
1 small onion, minced
1 teaspoon (2 g) chili powder
1 teaspoon (2 g) allspice
7 cups (1680 ml) chicken broth
1 15oz (425 g) can diced tomatoes
1 teaspoon (7 g) salt
1 lemon, juiced
Hot sauce, to finish
Rinse beans thoroughly and add to a 6-quart slow cooker.
Add ham, garlic, onions, ham bone, chili powder and allspice. Pour chicken broth on top.
Cook on high 5 hours, until beans are tender.
Once beans are tender, remove the hambone if used.
Stir in diced tomatoes, salt, and lemon juice. Add a few splashes of hot sauce if desired.
Cook for additional 30 minutes. Serve garnished with additional hot sauce.