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