Crockpot Pinto Beans with Ham Hocks and Chiles

by

A Southern-style classic with deep flavor and fall-apart tenderness

Why You’ll Love This Recipe

  • Hands-off cooking – the crockpot does all the work
  • Ultra-flavorful from smoky ham hocks and chiles
  • Budget-friendly and feeds a LOT
  • Perfect as a main dish or hearty side
  • Tastes even better the next day

Ingredients (Big Batch)

Beans & Meat

  • 2 pounds dried pinto beans
  • 2–3 ham hocks (smoked, meaty)
  • 8–10 cups water or low-sodium chicken broth

Vegetables & Aromatics

  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 2–3 green chiles, diced
    (fresh Anaheim, Hatch, or canned mild green chiles)

Seasonings

  • 2 teaspoons salt (adjust at end)
  • 1½ teaspoons black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon dried oregano
  • 1 bay leaf

Optional Add-Ins

  • 1 jalapeño, minced (for heat)
  • 1 teaspoon apple cider vinegar (brightens flavor)
  • ½ teaspoon liquid smoke (extra smoky depth)

Prep the Beans (Important!)

  1. Rinse and sort beans, removing debris.
  2. Soak overnight in plenty of water
    OR
    Quick-soak: boil beans 10 minutes, then soak 1 hour.
  3. Drain and rinse before cooking.

Crockpot Instructions

  1. Layer the base
    Add soaked beans to the crockpot.
  2. Add flavor builders
    Place ham hocks on top.
    Add onion, bell peppers, garlic, and chiles.
  3. Season generously
    Sprinkle in all spices and add bay leaf.
  4. Add liquid
    Pour in water or broth until beans are covered by about 2 inches.
  5. Slow cook
  • LOW: 8–10 hours
  • HIGH: 5–6 hours
    Stir once or twice if possible.

Final Touches (The Magic Step)

  1. Remove ham hocks and let cool slightly.
  2. Pull meat from bones, shred, discard skin and bones.
  3. Return meat to crockpot and stir.
  4. Taste and adjust salt.
  5. Add vinegar or liquid smoke if using.

Let cook 30 more minutes on LOW to blend flavors.

How to Serve

  • Over steamed rice
  • With cornbread or biscuits
  • As a side for fried chicken or BBQ
  • Stuffed into burritos or tacos
  • With a fried egg on top

Storage & Freezing

  • Fridge: Up to 5 days
  • Freezer: Up to 3 months
  • Flavor gets better every day

Pro Tips

  • Don’t add acidic ingredients early — they toughen beans.
  • If beans are too thin, mash a cup and stir back in.
  • Want creamier beans? Cook an extra hour uncovered.

Leave a Comment