Let me just say that Rosie at iheartrecipes.com is a genius. Her Southern Pinto Beans and Ham Hocks Made in the Crock Pot has wonderful flavor. But, the best part is her method. No soaking! So many times I have not made beans because I didn’t get around to getting the beans soaked the night before. But, Rosie’s method allows you to just toss everything into the slow cooker and cook ’em on high for six hours. I actually prefer the texture of the beans to ones that are pre-soaked. They are completely done and yet have just a bit of an Al dente texture. Cooked but not mushy. Love that!
What I love even more is the method itself. Sort the beans, give them a good rinse and then plop them in the slow cooker. Add a diced onion, some chopped garlic, and water or broth. Turn the slow cooker on high for six hours and walk away. The only babysitting you have to do is check every once in a while to make sure you have enough liquid. You want there to be about a half, to an inch of liquid over the beans. More if you like them soupy. If you have to add more, use boiling water as needed. Then, in the last hour, add some seasoning. My favorite is a couple of teaspoons of Tony Chachere’s.
Adding the seasoning towards the end of cooking will help to keep the beans tender. If you want to give them a bit more heat, add some green chile or a jalapeno.
Super Simple Slow Cooker Pinto Beans
- 2 cups dry pinto beans sorted and rinsed
- 2 smoked turkey necks or ham hocks
- 1 medium onion diced
- 2 garlic cloves minced
- 5 1/2 cups water
- 2 tsp Tony Chachere's Creole Seasoning
- salt to taste
Sort and wash the beans
Place all ingredients in a slow cooker except the Tony Chachere's and salt.
Cook on high 6 hours. Add boiling water if needed to make sure beans are covered with liquid.
Add Tony Chachere's and salt to taste in the last 30 minutes.
Depending on how salty the turkey necks are, you may or may not need to add salt. Taste your beans before adding the seasonings for the best results.
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