Last Updated on July 22, 2025 by Casia Valdés
Looking for a hearty, flavorful dish that practically cooks itself? Crockpot Pinto Beans with Ham Hocks and Chiles is what you need. This slow-cooker sensation combines tender pinto beans, savory ham hocks, bold peppers, and warming spices into a dish that feels like home. Whether you’re serving it over rice, alongside cornbread, or savoring it on its own, it’s a crowd-pleasing staple perfect for any season.
Table of Contents
What Makes This Recipe Special
Crockpot beans are a classic, but adding ham hocks and a duo of chiles gives this version serious depth. The ham hocks impart smoky, meaty richness while jalapeños and serranos add a lively but balanced heat. The low-and-slow cooking method does all the work, bursting flavors into every tender bean—without tons of hands-on time.
Ingredients You’ll Need
For approximately 4 generous servings:
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1 lb dried pinto beans, rinsed and sorted
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2 ham hocks (smoky and meaty)
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1 large onion, chopped
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2 jalapeños, seeded & chopped (adjust for heat)
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2 serrano chiles, chopped (keep seeds for more heat)
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6 cups water (or chicken broth for extra flavor)
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2 cloves garlic, minced
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1 tsp ground cumin
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1 tsp smoked paprika
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Salt & pepper, to taste
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Fresh cilantro (for optional garnish)
How to Make Crockpot Pinto Beans with Ham Hocks and Chiles
This dish is wonderfully easy to prepare in one slow cooker—perfect for busy days or relaxed weekends.
Step 1: Prep the Beans
Rinse and sort the pinto beans, removing any debris or stones. Place beans in the crockpot.
Step 2: Add Meat & Veggies
Nestle the ham hocks in with the beans. Add chopped onion, jalapeños, serranos, and minced garlic.
Step 3: Season & Add Liquid
Sprinkle cumin, smoked paprika, and a good pinch of salt and pepper. Pour in the 6 cups of water or broth, stirring everything gently.
Step 4: Cook Slowly
Cover and set the crockpot on low for 8–10 hours, or on high for 4–6 hours. Aim for beans that are tender and ham that easily falls off the bone.
Step 5: Shred the Ham
Carefully remove the ham hocks, shred the meat, discard bones and gristle, and return the shredded ham to the pot.
Step 6: Final Taste & Adjust
Stir, taste, and adjust seasoning with more salt, pepper, or chiles if needed.
Step 7: Serve It Up
Ladle beans and ham into bowls, garnished with fresh cilantro if desired. Serve over rice or with warm cornbread or tortillas.
Why You’ll Love This Recipe
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Hands-off cooking – Prep in minutes and let the crockpot do the magic.
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Deep, comforting flavor – Smoky ham and spicy chiles enhance every bite.
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Budget-friendly – Beans and ham hocks are economical, nutritious staples.
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Versatile – Pair with rice, corn muffins, or a simple salad.
Tips for the Best Result
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Sort carefully – Check beans for debris to avoid surprises.
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Soak or no soak – Slow cooking softens beans without soaking; soaking shortens cook time slightly.
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Control the heat – Remove seeds from jalapeños or serranos to reduce spice.
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Use flavorful broth – Chicken broth adds richness; water is fine too.
Variations to Explore
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Vegetarian version: Skip the ham; add smoked paprika or liquid smoke for flavor.
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Add more veggies: Stir in chopped carrots, peppers, or zucchini during last hour.
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Smokier taste: Add a chipotle pepper in adobo sauce or smoked salt.
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Creamy beans: Stir in a splash of cream or a cube of cheese at the end for richness.
What to Serve With It
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Warm tortillas or cornbread to sop up the broth.
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Rice—white, brown, or Mexican-style—for heartiness.
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Tortilla chips & queso fresco for texture contrast.
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Simple salad – like avocado-lime or cabbage slaw, to brighten the meal.
Storage & Reheating Tips
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Refrigerator: Store in a tightly sealed container for up to 4 days.
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Freezer: Freeze in portioned containers for up to 3 months.
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Reheat: Thaw if frozen, then warm on the stovetop, adding broth if needed to loosen.
Final Thoughts
Crockpot Pinto Beans with Ham Hocks and Chiles is comfort food at its best—simple, flavorful, and soulful. It’s ideal for busy days, weekend dinners, and crowd-friendly meals. Let this recipe simmer its way into your menu rotation—it’ll be a hit every time.
Crockpot Pinto Beans with Ham Hocks and Chiles
Ingredients
Method
- Rinse and sort the pinto beans, removing any debris or stones. Place beans in the crockpot.
- Nestle the ham hocks in with the beans. Add chopped onion, jalapeños, serranos, and minced garlic.
- Sprinkle cumin, smoked paprika, and a good pinch of salt and pepper. Pour in the 6 cups of water or broth, stirring everything gently.
- Cover and set the crockpot on low for 8–10 hours, or on high for 4–6 hours. Aim for beans that are tender and ham that easily falls off the bone.
- Carefully remove the ham hocks, shred the meat, discard bones and gristle, and return the shredded ham to the pot.
- Stir, taste, and adjust seasoning with more salt, pepper, or chiles if needed.
- Ladle beans and ham into bowls, garnished with fresh cilantro if desired. Serve over rice or with warm cornbread or tortillas.
