A easy slow cooker recipe brings a spicy kick to hearty pinto beans, perfect for warming up any meal. Just set it and forget it while the flavors develop into a deliciously bold dish.
Prep Time25 min
Cook Time10 hr
Total Time10 hr 25 min
Difficulty
Hard
Tips For Better Flavor
Rinse the beans well before adding them to remove any dust or debris.
Soak the beans overnight to reduce cooking time and improve digestibility.
Stir the beans halfway through cooking to ensure even flavor distribution.
Ingredients
0/11
Why This Recipe Is So Delicious
Brimming with bold flavors and comforting warmth. It’s easy to prepare and perfect for busy days when you want a hearty, home-cooked meal without much fuss. The slow cooker does all the work, making the beans tender and flavorful.
Directions
Place the pinto beans in your slow cooker and cover them with water. Let them soak for about 3 to 4 hours while you prep the other ingredients. Next, toss the jalapenos and garlic into a food processor and blend until you get a smooth paste. Drain the beans and put them back in the slow cooker. Stir in the jalapeno-garlic paste, then tuck the ham hocks into the beans. Sprinkle the onion chunks, salt, cayenne, pepper, and paprika over everything. Lay the bacon and green chiles on top. Cover and cook on low for around 10 hours. When it’s done, take out the ham hocks and let them cool just enough to handle, then shred the meat. Stir the shredded meat and any rendered fat back into the beans, mixing well to make the sauce nice and creamy. Keep it warm until you’re ready to serve.
211
people cooked this recipe
ByMichael Davis
Michael enjoys creating straightforward meals that are easy to prepare at home.
Best Ways To Serve
Serve these spicy beans over steamed rice or alongside warm cornbread. They also make a great filling for tacos or burritos. Add a dollop of sour cream or shredded cheese to balance the heat.
How To Store Leftovers
Let the beans cool completely before storing. Keep leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze portions for up to 3 months; just thaw and reheat gently.
Frequently Asked Questions
Do I need to soak the beans before cooking?
Yes, soaking the beans for 3 to 4 hours helps them cook evenly and reduces cooking time.
Can I use canned pinto beans instead of dried?
You can, but the texture and flavor will be different. Canned beans require much less cooking time.
How spicy is this dish with two jalapenos and cayenne pepper?
It’s moderately spicy, but you can adjust the amount of jalapenos and cayenne to suit your heat preference.
Can I substitute the ham hocks with another meat?
Yes, smoked pork shoulder or ribs work well as alternatives to ham hocks.
Is it necessary to shred the ham hock meat before serving?
Yes, shredding the meat and mixing it back in adds flavor and richness to the beans.
Can I cook this recipe on high instead of low?
You can, but cook time will be shorter (about 5-6 hours). Keep an eye to avoid overcooking.
How should I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.
Can I omit the bacon if I want a less fatty dish?
Yes, you can leave out the bacon, but it adds flavor and richness to the beans.
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