— 1 pound dried pinto beans, sorted and rinsed
— 6 cups water
— 1 cup chopped yellow onion
— 1 cup brewed coffee
— 1 jalapeño, pierced
— ½ teaspoon garlic powder
— ½ teaspoon ground black pepper
— 2 smoked turkey drumsticks
— 1½ teaspoons kosher salt
In a medium enamel-coated cast-iron Dutch oven, combine beans and water to cover by 2 inches. Let stand for 8 hours. Drain.
In the same Dutch oven, bring beans, 6 cups water, onion, coffee, jalapeño, garlic powder, and pepper to a simmer over medium heat. (Do not boil.) Add turkey drumsticks. Reduce heat to medium-low; cover and simmer for 1 hour.
Stir in salt; cook, stirring occasionally, until beans are tender, 1 to 1½ hours more. Shred meat from drumsticks; stir meat into beans. Serve immediately.