Crock Pot Pinto Beans

Crock Pot Pinto Beans

Ever since I started using my new Crock Pot, I have been looking for different dishes to try in it. Many of these are meals I make on the stove top and I was eager to see how they turn out in a slow cooker. I do not know why it has taken me so long to use a slow cooker, because after trying it many times, these past two weeks, I am sold on it and think it is an essential small appliance for every kitchen. It is so convenient and I love being able to get the ingredients prepared and then throw them in the Crock Pot first thing in the morning, knowing that they will cook and not burn throughout the day. It makes dinnertime far simpler.

Today’s recipe is one of my standard side dishes that I make whenever we have Mexican for dinner. I used a ham hock which provides a nice meaty flavour in the beans. Along with that, I threw in a whole ancho chili gives the beans a smokiness that I absolutely loved!  These pinto beans are packed with flavour and are great as a side for tacos, burritos, tortas and more!

pinto beans sq1

Crock Pot Pinto Beans
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6
Ingredients
  • 3 cans pinto beans, drained
  • 1 ham hock or 2 pork chops
  • 1 tomato, diced
  • 1 yellow pepper, diced
  • 1 onion, minced
  • 2 jalapeno peppers, seeded and minced
  • 3 cloves garlic, minced
  • ½ tbsp coriander
  • 1 tsp cumin
  • 1 tsp salt
  • ½ tsp cinnamon
  • 1 whole dried ancho chili (optional)
  • ⅔ cup water
Instructions
  1. Place all ingredients in a crock pot, cover and cook on low for 8 hours.
  2. Near the end of cooking remove and discard the ancho chili.
  3. Remove the ham hock or pork chops, cut the meat into small chunks and stir in with the beans.

 

Pin It

4 comments

  1. Why did you add cinnamon? Never tried before but I love the idea.

  2. Have you tried using dried beans for this? It seems like with 8 hours cook time, dried should work fine.

    • I have not, only because it is easier for me to get canned pinto beans in my local grocery stores than dry. I imagine it would be fine, because like you said, 8 hours cooking is a while. Not sure if an overnight soak would be necessary, but it would not hurt.

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: