These Crockpot Pinto Beans and Ham are hearty, comforting, and incredibly easy to make. Dried pinto beans slowly cook with a smoky ham hock, onion, garlic, and simple seasonings until tender and flavorful. The ham becomes fall-apart tender, adding rich savory flavor to every bite.
Ingredients
- 1 pound dried pinto beans, rinsed and picked over
- 1½ pounds smoked ham hock
- 1 medium onion, diced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- 1 teaspoon salt, or to taste
Instructions
1. Add Everything to the Crockpot
Place the rinsed pinto beans in a large slow cooker.
Add the smoked ham hock, diced onion, and minced garlic.
Pour in the chicken broth, making sure the beans are fully covered. Stir in the smoked paprika, black pepper, and salt.
2. Slow Cook
Cover and cook on LOW for 8–9 hours, or until the beans are tender and the ham is falling away from the bone.
Cooking times can vary depending on the age of the beans and the slow cooker.
3. Shred the Ham
Carefully remove the ham hock from the slow cooker and place it on a plate.
When cool enough to handle, remove the meat from the bone and discard the bone, skin, and excess fat.
Shred or chop the ham into bite-sized pieces.
4. Return the Ham
Return the shredded ham to the crockpot and stir it into the beans.
Taste and adjust the salt and pepper as needed.
For thicker beans, gently mash some of the cooked pinto beans against the side of the crockpot and stir them back into the broth.
5. Serve
Let the beans sit for about 10 minutes before serving so the flavors can come together.
Serve hot with cornbread, rice, greens, or your favorite Southern-style side dishes.
Tips for the Best Pinto Beans
- Pick through the dried beans before cooking and remove any small stones or damaged beans.
- A smoked ham hock adds excellent flavor, but leftover cooked ham can also be added.
- Be careful with the salt because smoked ham hocks and chicken broth can already be quite salty.
- For a little heat, add a pinch of cayenne pepper or a diced jalapeño.
- If the beans become too thick, stir in a little warm chicken broth before serving.
Storage
Allow leftovers to cool before transferring them to airtight containers.
Refrigerate for up to 4 days. The beans can also be frozen for up to 3 months.
Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed.
Final Thoughts
Crockpot Pinto Beans and Ham are the ultimate easy comfort food. Slow-cooked beans, smoky ham, sweet onion, and garlic create a rich and satisfying dish with very little hands-on work. Serve them with warm cornbread for a simple, filling meal the whole family will enjoy.