Ingredients
1 lb dried pinto beans, rinsed and sorted
2 smoked ham hocks
1 small onion, diced
3 cloves garlic, minced
1 (4 oz) can diced green chiles
1 teaspoon ground cumin
½ teaspoon black pepper
1 teaspoon salt (adjust at end)
6 cups water or chicken broth
1 bay leaf (optional)
Instructions
Rinse and sort the pinto beans, removing any debris. No need to soak if cooking 8+ hours, but soaking overnight will reduce cooking time.
Place beans in the crockpot. Add ham hocks, diced onion, garlic, green chiles, cumin, black pepper, bay leaf, and water or broth.
Cover and cook on low for 8–10 hours or on high for 5–6 hours, until beans are tender.
Remove ham hocks, shred the meat, discard bones and excess fat, and return shredded meat to the crockpot.
Taste and adjust salt as needed. If you prefer thicker beans, mash a small portion against the side of the crockpot and stir.
Serve hot with cornbread, rice, or tortillas.