Beans Recipe Crockpot Style: Slow Cooker Pinto Beans
This beans recipe crockpot style shows how to cook beans in a crockpot from dry, with no soaking. The beans come out creamy and flavorful, with a smoky broth you will want to spoon over cornbread.
8
servings10
minutes9
hoursDry pinto beans cook with a smoked ham hock, onion and garlic until creamy. Season with salt near the end.
Ingredients
1 lb dry pinto beans, rinsed and sorted
1 smoked ham hock
1 medium yellow onion, diced
4 cloves garlic, minced
1 jalapeno, seeded and diced
7 cups water
1 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp black pepper
1 bay leaf
2 tsp kosher salt
1 tbsp apple cider vinegar
Directions
- Rinse the beans and pick out any stones or broken pieces.
- Add the beans, ham hock, onion, garlic and jalapeno to a 6-quart slow cooker.
- Pour in the water and add the chili powder, cumin, paprika, pepper and bay leaf.
- Cover and cook on LOW for 8 to 9 hours or HIGH for 5 to 6 hours.
- Test several beans. They should be soft all the way through and creamy.
- Remove the ham hock and bay leaf. Pull the meat off the bone, chop it and stir it back in.
- Stir in the salt and vinegar.
- Cook 20 minutes more on HIGH so the salt blends.
- Mash a few beans against the side to thicken the broth, then serve.
Notes
- Dry kidney beans are not safe to cook this way without boiling for 10 minutes first, so stick to pinto, black or navy beans. Use smoked turkey for a lighter version. Leftovers keep 5 days and freeze for 3 months in their broth.
Why this pot needs no soak
No. This beans recipe crockpot style skips the soak, and the beans still come out creamy and tender. Pinto beans cook for 8 to 9 hours on LOW with onion, garlic, jalapeno and a smoked ham hock. The long, gentle heat does the work that soaking would, and there is nothing to plan the night before.
Slow cooker pinto beans are one of the cheapest, easiest dinners you can make. The ham hock gives a smoky depth, the spices add warmth, and the beans make their own thick, smoky broth. It is how to cook beans in a crockpot with almost no effort. One pound of dry beans makes about 8 side servings, and the pot costs very little to make. Leftover beans can be mashed into refried beans or blended into a quick bean soup.
Ingredient notes
Dry pinto beans: Rinse and pick through them for stones or shriveled beans. Use beans less than a year old. Older beans can stay hard even after many hours. Do not use beans from a bulk bin if you are not sure how long they have been there. Fresh beans cook faster and more evenly.
Smoked ham hock: It adds salty, smoky flavor and body to the broth. Smoked turkey wings or a chunk of bacon work in its place.
Onion, garlic and jalapeno: Dice them small so they melt into the beans. Seed the jalapeno for mild heat, or leave the seeds in for more.
Chili powder, cumin and smoked paprika: Together they give a warm, smoky base. Add the bay leaf for an extra layer of flavor.
Apple cider vinegar: A tablespoon at the end brightens the whole pot. Add it after the salt for the best effect. A pinch of brown sugar also balances the smoke and heat if the pot tastes flat.
Tips for the best result
Salt at the end: The most common mistake is adding salt at the start, which can leave the skins tough. Add it in the last 30 minutes, once the beans are tender. Hard water can also slow the softening of beans, so use filtered water if your tap water is very hard.
Use enough water: Seven cups for one pound of beans is right. Beans swell and soak up liquid, so check at the 6-hour mark and top up with hot water if needed.
Test for doneness: Taste a few beans. They should be soft all the way through, with no chalky center. Keep cooking if they are not there yet. Slow cookers run hot or cool, so use the 8 to 9 hour range as a guide rather than a rule.
Crockpot beans slow cooker variations
Swap pinto beans for black beans, navy beans or Great Northern beans, which cook at a similar rate. Add a diced bell pepper for sweetness or a can of diced tomatoes for tang. For a vegetarian pot, skip the ham hock and add a teaspoon of liquid smoke and a spoonful of olive oil. Beans cooked with a ham hock are a classic Southern supper with cornbread and greens.
Do not add tomatoes or acidic ingredients at the start. Acid keeps the beans from softening, so they stay hard even after many hours.
What to serve with it
Serve in bowls with cornbread, rice and a squeeze of lime. Top with chopped onion, cilantro and hot sauce.
Storing and reheating
Beans keep for 5 days in the fridge and freeze very well for 3 months in their broth. Reheat gently with a splash of water.
Beans Recipe Crockpot Style: Slow Cooker Pinto Beans at a glance
- Prep time: 10 minutes
- Cooking time: 9 hours
- Servings: 8 servings
- Ingredients: 13, led by dry pinto beans, smoked ham hock, yellow onion, garlic
Tips for Beans Recipe Crockpot Style: Slow Cooker Pinto Beans
Dry kidney beans are not safe to cook this way without boiling for 10 minutes first, so stick to pinto, black or navy beans. Use smoked turkey for a lighter version. Leftovers keep 5 days and freeze for 3 months in their broth.
Beans Recipe Crockpot Style: Slow Cooker Pinto Beans FAQ
How long does Beans Recipe Crockpot Style: Slow Cooker Pinto Beans take?
Beans Recipe Crockpot Style: Slow Cooker Pinto Beans takes 9 hours of cooking after 10 minutes of prep.
How many people does Beans Recipe Crockpot Style: Slow Cooker Pinto Beans serve?
This recipe makes 8 servings.
What do I need to make Beans Recipe Crockpot Style: Slow Cooker Pinto Beans?
13 ingredients, led by dry pinto beans, smoked ham hock, yellow onion, garlic. Amounts are in the recipe card above.
