Paula Deen Slow Cooker Pinto Beans

Paula Deen Slow Cooker Pinto Beans are made with dried pintos, smoky ham hocks, onion, and a handful of spices. They cook for 5 hours on high after an overnight soak. The recipe feeds 10, so it covers a big family dinner, a potluck side, or a Sunday spread. Slow cooked beans like these are a staple across the South.

The ham hock is where all the flavor comes from. Paula has you pre-soak it separately for 2 to 24 hours before it goes in the slow cooker. A longer soak pulls out more salt, so the stock is milder. A short soak leaves more salt in the pot. That one step controls how the whole batch tastes.

Soak the beans and the ham hock the night before so everything is ready in the morning. The beans need to stay covered with liquid the entire time they cook. If the water level drops below the ham hock, add more. These keep well in the fridge for 4 to 5 days.

Paula Deen Slow Cooker Pinto Beans

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Course: Side DishCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

5

hours 

Calories

200

kcal

Dried pinto beans slow cooked with ham hocks until creamy and rich. The beans soak overnight, then simmer on high for 5 hours in a slow cooker with chili powder, oregano, and onion.

Ingredients

• 1 lb dry pinto beans
  

• 1/2 lb ham hocks
  

• 4 cups water
  

• 1 chopped onion
  

• 1 teaspoon chili powder
  

• 1/2 teaspoon dried oregano
  

• to taste Paula Deen's House Seasoning

Directions

• Soak the beans: Wash the beans and soak overnight in cold water. Drain the beans and dump into slow cooker. Stir in chili powder and oregano.
• Pre-soak the ham: Pre-soak ham in a separate pot, for between 2 and 24 hours, depending on how salty you want your stock to be. Add ham-hock to slow cooker with beans and pour in ham stock into. Add more water until ham hock is completely covered.
• Cook the beans: Finish by adding onion to slow cooker with beans and meat. Stir well. Season to taste with House Seasoning, cover the pot, and cook on high for 5 hours.

Tools for this recipe

• Crock-Pot 7-quart manual slow cooker, OXO 5-quart stainless steel colander, Cuisinart MultiClad Pro 3-quart saucepan. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can you use smoked turkey legs instead of ham hocks?

Smoked turkey legs work and make the dish lighter. The flavor will be milder since turkey does not have as much fat as ham hocks. Add a little extra House Seasoning to make up for it.

How long do these pinto beans keep in the fridge?

They keep for 4 to 5 days in an airtight container. The beans taste better the next day after the flavors have had more time together. They also freeze well for up to 3 months.

Can you skip the overnight soak?

You can use the quick-soak method instead. Cover the beans with water, bring to a boil for 2 minutes, then let them sit covered for an hour. The beans will not be quite as creamy, but they will still cook through.

Why are my pinto beans still hard after cooking?

Old beans take longer to soften, so start with beans from a bag with a recent date. Adding salt or acidic ingredients too early also keeps them firm. Season with House Seasoning at the end after the beans are tender.

How long should you pre-soak the ham hock?

It depends on how salty you want the broth. A 2 hour soak keeps most of the salt and gives the beans stronger flavor. A 24 hour soak makes a much milder stock. For most people, 8 to 12 hours overnight is a good middle ground.