Do I have to soak the beans before placing them in the crockpot?

You don't have to soak your beans, but I recommend you do. Soaking your beans reduces the cooking time, but most importantly, soaking helps break down the oligosaccharides (a type of carbohydrate) in beans that our digestive system can’t handle. (It is the oligosaccharides that cause gastrointestinal discomfort. Beano helps with this.) This is why I love the slow cooker method for pinto beans. It's easy to soak them overnight and then throw them into the crockpot in the morning. They can cook all day on low and are ready for you when you get home from work.

What Crock Pot do you recommend?

I have the Hamilton Beach Set it and forget it, 6-quart model. I have had it for several years now, and it has held up great. I really like the programmable timer. (so you can set your beans for 8 hours, and then the crock pot will automatically switch to warm. It also comes with a meat probe, so you can know when your meat is cooked to the proper internal temperature.

What if I don\'t have any ham on hand?

You can substitute smoked sausage turkey or chicken for the ham. No smoked meats on hand? You can also add a few drops of liquid smoke to add a smokey flavor.

Can this recipe be doubled?

Yes, just last week, I made another batch of pinto beans with ham. I used 2 lbs of dried beans in my 6-quart slow cooker. They fit fine in the slow cooker. (And yes, we were eating beans for days. Luckily, they are delicious.)

Can I make these pinto beans with ham on the stovetop?

Yes, add all the ingredients to a dutch oven or other large pot with lid. Bring beans to a boil, then reduce heat to a low simmer. Cover and cook for 2.5 hours. You can start checking them at the 2-hour mark for desired firmness.

Can this recipe be made in the instant pot?

Yes, to make this recipe in the instant pot, add everything to the pot (ham, beans, onions and peppers, broth, and spices) and pressure cook soaked beans on high for 15 minutes. (Unsoaked beans for 30 minutes- however, I tried the no-soaking method once and regretted not soaking them first, lol.)

Slow Cooker Pinto Beans and Ham

Name: Slow Cooker Pinto Beans and Ham
Prep time: 5 min
Cook time: 8 h
Total time: 8 h 5 min
Ingredients: 1 pound dry pinto beans; 6 cups chicken broth; 1 cup water (you’ll want to use enough water to cover the beans by about an inch.; 3 tablespoons Pinto Bean seasoning (or 2 teaspoons chili powder, 2 teaspoons cumin, 1 teaspoon paprika, 1 teaspoon garlic powder,1/2 teaspoon black pepper, 1/2 tsp salt); 1 large onion (I used yellow; white is fine too.); 1 green bell pepper; 1/2 pound thickly sliced ham (OR ham bone/ ham hock with or without meat scraps still on it); salt and pepper to taste

Description

Slow Cooker Pinto Beans and Ham makes for a delicious, comforting, and hearty meal. The slow cooker makes it so easy as you simply throw all the ingredients into the pot and let it simmer all day.

Ingredients

Scale

1 pound dry pinto beans
6 cups chicken broth
1 cup water (you’ll want to use enough water to cover the beans by about an inch.
3 tablespoons Pinto Bean seasoning (or 2 teaspoons chili powder, 2 teaspoons cumin, 1 teaspoon paprika, 1 teaspoon garlic powder,1/2 teaspoon black pepper, 1/2 tsp salt)
1 large onion (I used yellow; white is fine too.)
1 green bell pepper
1/2 pound thickly sliced ham (OR ham bone/ ham hock with or without meat scraps still on it)
salt and pepper to taste

Instructions

Optional step. But highly recommended: Soak beans in a large bowl of water for at least 8 hours and up to 12 hours at room temperature. Transfer soaked beans to a colander and rinse them well. Discard soaking liquid. You can also use a quick soak method (usually found on the back of the bean package but I prefer an overnight soak.
If using a ham hock or ham bone, place it at the bottom of the slow cooker, and add soaked beans over the ham hock/bone. (If using leftover sliced ham, just mix it in at the end with the water.)
Coursely slice onion and green bell pepper and add to the slow cooker. Add spices.
The chicken broth and enough water in the pot to cover the beans by one inch. Stir everything together. (you can use all water – I just like the extra flavor from the broth.)
Cover and cook on low heat for 8 hours. Stir a couple of times during cooking, and add more water if necessary. (If you like a firmer bean, start checking for doneness at the 7-hour mark. (If you like a softer bean, you can continue cooking until the desired texture is reached.)
Taste, and add salt and pepper as needed. Depending on how salty your ham was or the salt level of the spices, you may not need any.
Garnish with your favorite toppings and enjoy!

Nutrition

Serving Size: 1 cup
Calories: 437
Fat: 8
Carbohydrates: 51
Fiber: 13
Protein: 32