Go Back

Crockpot Pinto Beans with Ham Hocks and Chiles

Slow-cooker Pinto Beans with Ham Hocks & Chiles—easy, smoky, and perfectly spicy.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 1 lb dried pinto beans rinsed and sorted
  • 2 ham hocks smoky and meaty
  • 1 large onion chopped
  • 2 jalapeños seeded & chopped (adjust for heat)
  • 2 serrano chiles chopped (keep seeds for more heat)
  • 6 cups water or chicken broth for extra flavor
  • 2 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • Salt & pepper to taste
  • Fresh cilantro for optional garnish

Method
 

Step 1: Prep the Beans
  1. Rinse and sort the pinto beans, removing any debris or stones. Place beans in the crockpot.
Step 2: Add Meat & Veggies
  1. Nestle the ham hocks in with the beans. Add chopped onion, jalapeños, serranos, and minced garlic.
Step 3: Season & Add Liquid
  1. 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
  1. 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
  1. 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
  1. Stir, taste, and adjust seasoning with more salt, pepper, or chiles if needed.
Step 7: Serve It Up
  1. Ladle beans and ham into bowls, garnished with fresh cilantro if desired. Serve over rice or with warm cornbread or tortillas.