I love how these slow-cooked pinto beans create a hearty, southern vibe in my kitchen. The smoky ham hock, cumin, and garlic synergy make every bite a flavor explosion. Each comforting spoonful reminds me of cherished family traditions, making it my go-to recipe for truly irresistible soulful, indulgent comfort food.
I love making this slow cooker pinto beans recipe because it’s a hearty meal that packs a lot of flavor and nutrition. The beans are cooked low and slow all day with water or chicken broth, a diced yellow onion, minced garlic, and a smoked ham hock to bring out that deep, southern flavor.
I mix in a few bay leaves along with ground cumin, salt, and freshly ground black pepper to help create the perfect pinto beans that my family raves about. These beans are high in protein and fiber, making them a nutritious addition to our dinner table.
I often pair them with rice for a delicious pinto bean bowl that reminds me of days when we had pinto beans with sausage or even a dish like beef and beans crockpot style. This recipe is a family favorite and I cook it every 1-2 weeks because it never fails to satisfy my cravings for a true home-cooked meal.
Why I Like this Recipe
I love this recipe for so many reasons. First off, its simplicity really draws me in. I can dump in the soaked pinto beans (yeah, you gotta soak them if you have time), add some water or chicken broth along with diced onion and garlic, and then let it all cook in the slow cooker all day. There’s something about that slow simmer that makes the flavor super intense.
Another thing is the flexibility. I like that I can use water or chicken broth depending on what I’m in the mood for. Plus, the smoked ham hock and the cumin add a deep, smoky flavor that reminds me of my childhood meals, and honestly, nothing beats that homey taste.
I also appreciate that this recipe is a family favorite. I cook it once every week or so and every time it comes out just as delicious. The beans turn soft, and once I pull the meat off the ham hock and mix it back in, I get a bowl of pinto beans and rice that is comforting and filling.
Overall, here are some of the top reasons I like this recipe:
1. I love how easy it is to throw together all the ingredients and let the slow cooker do its thing.
2. I enjoy the deep, smoky flavor that the ham hock brings to the dish.
3. I admire how versatile it is, letting me choose water or chicken broth to suit my mood.
4. I have fond memories of family dinners when we would make this recipe, and that makes it feel extra special.
It might not be the fanciest recipe, but its straightforward prep, rich flavor, and nostalgic vibe make it my go-to meal time after time. Enjoy!
Ingredients
- Pinto beans are loaded with protein and fibre, giving a hearty comfort taste.
- Water or chicken broth creates a soothing base that enhances all flavors.
- An onion gives natural sweetness and soft texture that melts in the stew.
- Garlic brings a spicy zest plus healthy antioxidants, making the dish pop.
- A smoked ham hock adds robust, smoky flavor with extra protein for richness.
- Bay leaves impart a subtle herbal note that rounds out the beans nicely.
- Cumin gives a warm, earthy spice that livens up every spoonful of beans.
- Salt and pepper balance the flavors without overpowering; use them with caution.
Ingredient Quantities
- 1 lb dried pinto beans (rinsed and sorted)
- 6 cups water or chicken broth
- 1 medium yellow onion, diced
- 3 cloves of garlic, minced
- 1 smoked ham hock
- 2 bay leaves
- 1 tsp ground cumin
- 1 tsp salt (adjust to taste)
- 1/2 tsp freshly ground black pepper
How to Make this
1. Rinse and sort your 1 lb of dried pinto beans well to get rid of any dirt or debris. If you have time, soak them in water for 4-6 hours to help them cook faster.
2. Drain the soaked beans (if you soaked them) and put them in your slow cooker.
3. Pour in 6 cups of water or chicken broth into the slow cooker over the beans.
4. Add your diced yellow onion and minced garlic to the pot.
5. Drop in the smoked ham hock along with the 2 bay leaves.
6. Sprinkle in the 1 tsp of ground cumin, 1 tsp salt (or more if you like), and 1/2 tsp pepper.
7. Give everything a gentle stir to mix up the flavors.
8. Cover the slow cooker and set it on low; let it cook all day, about 8 hours, until the beans are soft and the flavors are well combined.
9. Once done, remove the bay leaves and take out the ham hock. Pull off the meat from the bone and return it to the beans, then stir well.
10. Serve your slow cooker pinto beans over rice for a delicious southern bowl that is full of flavor. Enjoy!
Equipment Needed
1. Slow cooker – used to cook your beans all day on low heat
2. Large bowl – for rinsing and optionally soaking the pinto beans
3. Colander – for draining the soaked beans
4. Cutting board – to dice the yellow onion and help with garlic prep
5. Chef’s knife – for chopping the onion and mincing the garlic
6. Measuring spoons – to measure out the cumin, salt, and pepper accurately
7. Stirring spoon – to gently mix all the ingredients in the slow cooker
8. Rice cooker or a pot – if you plan on serving the beans over rice
FAQ
Slow Cooker Pinto Beans Recipe Substitutions and Variations
- Try using vegetable broth instead of chicken broth if you want a lighter or vegetarian option.
- If you dont have a yellow onion, a white onion or even a shallot works just fine.
- You can swap fresh garlic with about 1/4 teaspoon of garlic powder when you need something simpler.
- Instead of a smoked ham hock, a smoked turkey leg or a few slices of smoked bacon can add a similar flavor.
- If you’re missing bay leaves, a pinch of dried thyme or oregano might do the trick for that herby aroma.
Pro Tips
1. If you can, searing the ham hock a bit or even lightly frying the onions and garlic in a pan before throwing them into the slow cooker can pack in extra flavor.
2. It doesn’t hurt to taste it near the end and up the salt or spices if you think it needs it, since all slow cookers can vary a bit.
3. For a richer flavor, consider using chicken broth over water if that is an option for you.
4. Soaking the beans overnight really speeds up the process and makes ‘em creamier, so don’t skip that step if you have the time.
Slow Cooker Pinto Beans Recipe
My favorite Slow Cooker Pinto Beans Recipe
Equipment Needed:
1. Slow cooker – used to cook your beans all day on low heat
2. Large bowl – for rinsing and optionally soaking the pinto beans
3. Colander – for draining the soaked beans
4. Cutting board – to dice the yellow onion and help with garlic prep
5. Chef’s knife – for chopping the onion and mincing the garlic
6. Measuring spoons – to measure out the cumin, salt, and pepper accurately
7. Stirring spoon – to gently mix all the ingredients in the slow cooker
8. Rice cooker or a pot – if you plan on serving the beans over rice
Ingredients:
- 1 lb dried pinto beans (rinsed and sorted)
- 6 cups water or chicken broth
- 1 medium yellow onion, diced
- 3 cloves of garlic, minced
- 1 smoked ham hock
- 2 bay leaves
- 1 tsp ground cumin
- 1 tsp salt (adjust to taste)
- 1/2 tsp freshly ground black pepper
Instructions:
1. Rinse and sort your 1 lb of dried pinto beans well to get rid of any dirt or debris. If you have time, soak them in water for 4-6 hours to help them cook faster.
2. Drain the soaked beans (if you soaked them) and put them in your slow cooker.
3. Pour in 6 cups of water or chicken broth into the slow cooker over the beans.
4. Add your diced yellow onion and minced garlic to the pot.
5. Drop in the smoked ham hock along with the 2 bay leaves.
6. Sprinkle in the 1 tsp of ground cumin, 1 tsp salt (or more if you like), and 1/2 tsp pepper.
7. Give everything a gentle stir to mix up the flavors.
8. Cover the slow cooker and set it on low; let it cook all day, about 8 hours, until the beans are soft and the flavors are well combined.
9. Once done, remove the bay leaves and take out the ham hock. Pull off the meat from the bone and return it to the beans, then stir well.
10. Serve your slow cooker pinto beans over rice for a delicious southern bowl that is full of flavor. Enjoy!
