Crockpot Pinto Beans with Ham Hocks and Chiles
This comforting Southern-Mexican fusion dish is the ultimate in slow-cooked satisfaction. Pinto beans simmered with smoky ham hocks, spicy chiles, and aromatic spices become incredibly rich and flavorful after hours in the crockpot. It’s hearty, wholesome, and perfect for a cozy dinner or meal prep for the week ahead.
Why You’ll Love This Recipe
Set It and Forget It – Just toss everything into your slow cooker and come back to a pot of delicious, tender beans.
Flavor-Packed – Smoky ham, spicy chiles, earthy beans, and bold spices come together in every bite.
Affordable & Filling – A pound of pinto beans feeds a crowd on a budget without sacrificing flavor.
Naturally Gluten-Free – No flour or thickeners required.
Great for Leftovers – Even better the next day, these beans reheat beautifully.
Customizable Heat – Adjust the jalapeños and serranos to suit your spice tolerance.
Ingredients
1 lb pinto beans, rinsed and sorted
2 ham hocks
1 large onion, chopped
2 jalapeños, chopped (remove seeds for less heat)
2 serrano chiles, chopped
6 cups water or chicken broth (broth adds more depth)
2 garlic cloves, minced
1 tsp cumin
1 tsp smoked paprika
Salt and black pepper, to taste
Fresh cilantro, for garnish (optional)
Instructions
Step 1: Prep the Beans
Rinse and sort the pinto beans to remove any dirt or debris. Add them to the crockpot.
Step 2: Add Flavor
Place the ham hocks on top of the beans. Add the chopped onion, jalapeños, serrano chiles, and minced garlic.
Step 3: Season
Sprinkle in the cumin, smoked paprika, and salt and pepper. Pour in the water or chicken broth, and stir lightly to mix.
Step 4: Cook Low and Slow
Cover and cook on low for 8–10 hours. The beans should be tender, and the ham hocks will be fall-apart soft.
Step 5: Shred and Serve
Remove the ham hocks, discard bones and excess fat, shred the meat, and return it to the crockpot. Stir and serve hot, garnished with fresh cilantro if desired.
Key Ingredients and Why They Matter
Pinto Beans – Creamy, hearty beans that absorb flavor well and hold up beautifully to long cooking.
Ham Hocks – Provide smoky, salty depth and tender meat that melts into the beans.
Jalapeños & Serranos – Add a kick of heat and bright chili flavor; adjust the amount to your spice preference.
Smoked Paprika & Cumin – These spices add warmth, smokiness, and complexity.
Chicken Broth – Enhances the flavor more than plain water for a richer result.
Expert Tips
No need to soak the beans – Slow cooking softens them perfectly, no pre-soak required.
Trim ham hocks if too fatty – You can remove excess fat before cooking to lighten the dish.
Use a liner for easier cleanup – Slow cooker liners help avoid stuck-on food.
Add more broth if needed – If the beans absorb too much liquid, you can stir in a bit more warm broth near the end.
Want it vegetarian? – Omit the ham hocks and use vegetable broth. Add smoked salt or chipotle powder for a savory, smoky touch.
Important Notes When Making This Recipe
Check bean tenderness – Older beans may take longer to soften; always taste test around the 8-hour mark.
Salt gradually – If using broth or salty ham, start light on salt and adjust at the end.
Spice level control – Remove chile seeds for less heat, or add an extra serrano if you love it spicy.
Storage – Refrigerate leftovers in airtight containers for up to 5 days or freeze for up to 3 months.
Nutrition Information (Per Serving – approx. 1 cup)
Calories: ~250 kcal
Protein: 17g
Fat: 8g
Saturated Fat: 3g
Carbohydrates: 28g
Fiber: 8g
Sugar: 1g
Sodium: ~480mg (varies based on broth and ham)
Values are estimated based on 6 servings.
Frequently Asked Questions
Can I soak the beans first?
You can, but it’s not required. Soaking may slightly reduce cooking time, but the crockpot handles unsoaked beans just fine.
Can I use different beans?
Yes, black beans or red beans work well too. Just keep in mind that cooking times may vary.
What can I serve with these beans?
Serve them with:
Cornbread
White rice or Mexican rice
Tortillas
Grilled or roasted vegetables
How spicy is this recipe?
With jalapeños and serranos, the dish is moderately spicy. You can reduce heat by removing the seeds or using only jalapeños.
Can I cook this on high?
Yes, cook on high for 4–5 hours, but low and slow yields better texture and deeper flavor.
Final Thoughts
This Crockpot Pinto Beans with Ham Hocks and Chiles recipe is hearty, flavorful, and incredibly easy to prepare. It’s the kind of dish that fills your home with delicious aromas and your belly with comfort. Whether you’re feeding a hungry family or looking for the perfect side dish with Southern flair and a kick of heat, this recipe won’t disappoint.