Crockpot Pinto Beans with Smoked Meat

There’s nothing more comforting than a big pot of hearty, flavorful pinto beans slow-cooked to perfection. Adding smoked meat takes this simple dish to the next level—it’s smoky, savory, and downright irresistible. This is one of those recipes that fills your house with the best smells and warms everyone’s belly, whether you’re serving it as a main dish or a side. Plus, it’s super easy—just toss everything in the crockpot and let it do the work. Perfect for busy families or anyone looking for a cozy, crowd-pleasing meal.

What You’ll Need

• 2 cups dried pinto beans (rinsed and soaked overnight)
• 4 cups chicken broth
• 4 cups water
• 1 smoked ham hock (or 2 smoked turkey legs)
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil (optional, for a richer texture)
• Fresh cilantro (for garnish)
• Optional sides: cornbread, rice, or tortillas

Pro Tips

1. Don’t skip soaking the beans: Soaking overnight reduces cooking time and makes the beans easier to digest.
2. Use smoked meat with bones: Ham hocks or turkey legs add so much flavor, and the meat becomes super tender and falls right off the bone.
3. Season at the end: Smoked meats can be salty, so wait until the beans are done before adjusting the seasoning.
4. Mash some beans for creaminess: For a thicker, creamier texture, use the back of a spoon to mash some of the cooked beans right in the pot.
5. Add spice or sweetness: For more heat, toss in some diced jalapeños. Want a touch of sweetness? Add a splash of honey or molasses.

Tools You’ll Need

• Crockpot (slow cooker)
• Measuring cups and spoons
• Cutting board and knife
• Garlic press or small knife
• Wooden spoon or ladle

Substitutions and Variations

• Smoked meat: Use smoked sausage, bacon, or even leftover barbecue instead of ham hocks or turkey legs.
• Beans: Substitute with black beans, red beans, or a mix for variety.
• Vegetarian version: Skip the meat and use smoked paprika and a splash of liquid smoke for a similar flavor.
• Add veggies: Toss in diced carrots, bell peppers, or celery for extra nutrients.

Make-Ahead Tips

• You can soak the beans and dice the veggies the night before to save time in the morning.
• The dish stores beautifully—make it a day ahead and reheat for even better flavor.

Instructions

1. Soak the beans

Rinse and soak the dried pinto beans in water overnight. Drain and rinse before cooking.

2. Layer the crockpot

Add the ham hock (or turkey legs), diced onion, minced garlic, soaked beans, chicken broth, water, chili powder, cumin, smoked paprika, salt, and pepper to the crockpot. Stir to combine.

3. Cook low and slow

Set the crockpot to low and cook for 8–10 hours, or on high for 5–6 hours, until the beans are tender and the meat is falling off the bone. Stir occasionally.

4. Shred the meat

Once the beans are done, remove the ham hock or turkey legs and shred the meat, discarding the bones. Return the shredded meat to the crockpot and stir. Taste and adjust seasoning.

5. Serve and enjoy

Scoop the beans into bowls, garnish with fresh cilantro, and serve with cornbread, rice, or tortillas.

Leftovers and Storage

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freeze: Freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or in the microwave.
• Reheat tip: Add a splash of water or broth when reheating to loosen up the beans.

Wrap-Up

Crockpot Pinto Beans with Smoked Meat is the ultimate comfort food—easy to make, packed with flavor, and sure to bring everyone to the table. Whether you’re feeding a crowd or just meal-prepping for the week, this dish is a total winner. Give it a try and let me know how your family likes it! Got questions or fun variations? Drop them in the comments—I’d love to hear from you!