Crockpot Pinto Beans with Ham Hocks and Chiles
This Crockpot Pinto Beans with Ham Hocks and Chiles recipe is the perfect combination of savory and spicy.
The ham hocks infuse the beans with rich flavor as they slowly cook in the crockpot overnight, making it a hands-off dish that’s full of depth. Jalapeños and serrano chiles add a mild heat, while the cumin and smoked paprika bring a hint of smokiness.
This hearty dish is ideal as a side or a satisfying main course when paired with rice or cornbread.
Why You’ll Love This Recipe:
People will love this recipe because it’s a flavorful, comforting dish with minimal effort.
The slow-cooked ham hocks make the beans incredibly tender and rich, while the chiles provide a nice balance of heat without overwhelming the dish.
The use of the crockpot ensures that the flavors meld together perfectly, and the long cook time means you get deep, complex flavors with very little hands-on work.
Plus, it’s an easy recipe that can be adapted to your taste, making it a go-to for family meals or gatherings.
Key Ingredients:
Pinto beans: The base of the dish, offering a creamy texture when cooked slowly.
Ham hocks: Adding rich, smoky flavor to the beans.
Onion: Enhancing the overall flavor profile with its savory depth.
Jalapeños and Serrano chiles: Bringing a mild to moderate level of heat and a fresh, vibrant kick.
Crockpot cooking: Ensuring the beans and ingredients are perfectly cooked with minimal effort.
Crockpot Pinto Beans with Ham Hocks and Chiles
Ingredients:
1 pound pinto beans, rinsed and sorted
2 ham hocks
1 large onion, chopped
2 jalapeños, chopped (seeds removed for less heat)
2 serrano chiles, chopped
6 cups water or chicken broth (for more flavor)
2 garlic cloves, minced
1 teaspoon cumin
1 teaspoon smoked paprika
Salt and pepper to taste
Fresh cilantro (optional for garnish)
Instructions:
Prep the Beans: Rinse and sort the pinto beans to remove any debris. Place them in the crockpot.
Add the Meat and Veggies: Add the ham hocks, chopped onion, jalapeños, serrano chiles, and minced garlic to the crockpot.
Season: Sprinkle in the cumin, smoked paprika, and some salt and pepper. Pour in the water or chicken broth and stir everything together.
Cook: Cover and cook on low for 8-10 hours, or overnight if you prefer a long, slow cook. The beans should be tender, and the ham hocks should fall apart easily.
Shred the Ham: Once the beans are cooked, remove the ham hocks and shred the meat. Discard the bones and return the shredded ham to the pot.
Taste and Adjust: Taste the beans and adjust the seasoning with additional salt, pepper, or more heat if desired.
Serve: Garnish with fresh cilantro and serve the beans as a hearty side dish or as a main with rice or cornbread.
Enjoy your flavorful, spicy, and comforting crockpot pinto beans!
Notes:
Slow cooking: Cooking the beans and ham hocks overnight in the Crockpot ensures the flavors meld together and the beans become tender, creating a rich, flavorful base.
Heat level: Adjust the quantity of jalapeños and Serrano chiles to your taste. Adding more will increase the spice, while reducing them will keep it milder.
Ham hocks: If you don’t have ham hocks, you can substitute with smoked sausage or another cut of pork to maintain that smoky flavor.
Beans: Soaking the pinto beans overnight can help them cook faster and reduce the chance of them being too tough. If you don’t soak them, just cook them longer in the Crockpot.
Seasoning: You can adjust the salt and pepper at the end of cooking. Taste the beans before adding, as the ham hocks will already contribute some saltiness.
Customization: Feel free to add other seasonings, like garlic, cumin, or bay leaves, to make the dish even more flavorful.
Nutrition Information:
YIELDS: 6 | SERVING SIZE: 1
Calories: 300 kcal | Protein: 25g | Fat: 12g | Saturated fat: 4g | Carbohydrates: 30g | Fiber: 10g | Sugars: 2g | Sodium: 600mg | Cholesterol: 40mg
Frequently Asked Questions:
Can I use a different meat instead of ham hocks?
Yes, you can substitute ham hocks with other types of smoked or salted meats, like smoked turkey legs or bacon.
These will still provide that rich, savory flavor. Just keep in mind that different meats may alter the cooking time slightly.
Do I need to soak the pinto beans before cooking?
Soaking the beans overnight is not required, but it can help reduce cooking time and make the beans easier to digest.
If you don’t soak them, just make sure to cook the beans long enough to get them tender.
You can also use the quick-soak method by bringing the beans to a boil, removing them from heat, and letting them sit for 1 hour before cooking.
Can I cook this recipe on the stovetop instead of in a crock pot?
Yes, you can cook the beans on the stovetop.
Simply bring all the ingredients to a boil, then lower the heat to a simmer and cook for 2-3 hours, or until the beans are tender.
Make sure to stir occasionally and add more water or broth if necessary.
Can I make this dish vegetarian?
Yes! You can make this dish vegetarian by omitting the ham hocks and using vegetable broth or water as the base.
You could also add more spices or smoked paprika to give it a smoky flavor without the meat.
How do I store the leftovers?
Store the leftover pinto beans in an airtight container in the refrigerator for up to 3-4 days.
You can also freeze them for up to 3 months.
Just let them cool completely before transferring to freezer-safe containers.
Reheat on the stovetop or in the microwave when ready to eat.
How can I ensure my pinto beans cook evenly and don’t turn mushy?
To prevent your beans from becoming mushy, ensure they are properly rinsed and, if soaked, drain and rinse them again before cooking.
It’s important to not add acidic ingredients (like tomatoes or vinegar) until after the beans have softened, as acid can slow down the cooking process.
How do I know when the beans are done cooking?
The beans are done when they are tender but still hold their shape.
You can test them by taking a bean and gently pressing it with a fork.
If it easily smashes, it’s time to remove the ham hocks and finish the dish.
Should I remove the ham hocks before serving?
Yes, after cooking, remove the ham hocks, discard the bones, and shred any meat to stir back into the beans for added flavor.
Some people prefer to leave the hocks in for a more intense flavor profile, but removing them after the cooking process is common.
Can I adjust the spiciness of the beans?
Absolutely! If you want a milder dish, reduce or omit the jalapeños and serrano chiles.
Alternatively, for more heat, you can increase the number of chiles or add a dash of hot sauce to taste after cooking.
Can I use canned pinto beans instead of dried beans?
Yes, you can use canned pinto beans to save time.
Just be sure to drain and rinse them before adding to the recipe.
Since canned beans are already cooked, you’ll only need to simmer them for a shorter amount of time (about 30 minutes) to absorb the flavors of the ham hocks and spices.