Ah! Now we’re talking Crockpot Pinto Beans with Ham Hocks and Chiles—a slow-cooked, smoky, slightly spicy bean dish that basically melts in your mouth. Here’s the lowdown and a guide to making it.
Ingredients
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Pinto beans – The star of the show, soaked overnight or quick-soaked.
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Ham hocks – For that rich, smoky flavor; optional smoked pork for extra depth.
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Chiles – Hatch chiles, poblano, or green chiles, roasted and peeled; add heat and complexity.
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Aromatics & seasonings – Onion, garlic, cumin, bay leaves, black pepper, optional smoked paprika.
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Broth or water – Enough to cover beans in the crockpot.
Steps
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Prep the beans: Soak overnight or do a quick soak (boil 2 minutes, sit 1 hour). Drain.
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Sear aromatics (optional): Sauté onions and garlic for extra flavor.
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Add to crockpot: Beans, ham hocks, roasted chiles, seasonings, and enough water or broth to cover.
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Cook low & slow:
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Low: 8–10 hours
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High: 4–6 hours
Cook until beans are tender and meat is falling off the bone.
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Finish: Remove ham hocks, shred meat, return to beans. Adjust salt/seasoning. Optional: add a squeeze of lime juice for brightness.
Tips for Maximum Flavor
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Roast the chiles: Brings out smoky, earthy notes.
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Don’t salt too early: Salt can toughen beans if added at the beginning.
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Optional heat: Add chopped jalapeño or red pepper flakes if you like it spicy.
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Serve: Great with cornbread, rice, or tortillas.
If you want, I can give you a shortcut version that uses canned pinto beans but still tastes rich, smoky, and totally “from-scratch” delicious in about 2 hours in the crockpot.