Crockpot Pinto Beans with Ham Hocks and Chiles

🌶️ Crockpot Pinto Beans with Ham Hocks and Chiles

📝 Ingredients:

• 1 lb dried pinto beans, rinsed and sorted

• 1–2 smoked ham hocks

• 1 medium yellow onion, chopped

• 3–4 cloves garlic, minced

• 1–2 jalapeños or serrano chiles, sliced (adjust to taste)

• 1 (4 oz) can diced green chiles

• 1 tsp ground cumin

• 1 tsp smoked paprika

• ½ tsp black pepper

• ½ tsp chili powder (optional)

• 6–7 cups water or low-sodium chicken broth

• Salt to taste (add near the end to prevent tough beans)

• Fresh cilantro or green onions, for garnish (optional)

🔪 Instructions:

1. Prep the Beans

   • Soak pinto beans overnight OR use the quick soak method (boil for 5 mins, let sit 1 hour, drain).

2. Layer in the Crockpot

   • Add soaked and drained beans to the slow cooker.

   • Nestle in the ham hocks.

   • Add chopped onion, garlic, fresh chiles, canned green chiles, cumin, paprika, black pepper, and chili powder.

3. Add Liquid

   • Pour in water or broth to fully cover everything (about 6–7 cups).

4. Cook

   • Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours, until beans are tender and creamy.

5. Finish

   • Once beans are soft, remove ham hocks. Shred any meat off the bone and return it to the pot.

   • Taste and add salt as needed. (You may not need much if the ham hocks are salty.)

6. Serve

   • Serve hot in a bowl with cornbread, rice, or warm tortillas. Garnish with cilantro, green onions, or a splash of hot sauce if desired.

🥄 Tips:

• For extra creaminess, mash some beans against the side of the pot before serving.

• For a spicier version, add chipotle peppers in adobo or crushed red pepper flakes.

• Leftovers freeze beautifully—store in freezer bags for easy meals later.