Slow Cooker Pinto Beans

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Recipe by South Your Mouth

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Slow Cooker Pinto Beans

1 20-oz. bag Hurst’s Pinto Beans with Ham Flavor Packet

6 cups chicken both

2 cups water

2-3 ham hocks (see notes)

1 large onion, quartered

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon black pepper

Add beans WITHOUT seasoning packet, chicken broth and water to a slow cooker then stir to combine. Add ham hocks and onion pieces to cooker, cover and cook on high for 4 hours. Set seasoning packet aside.

Add seasoning packet and remaining spices to cooker, stir to combine, then cover and continue cooking for 2-4 hours or until beans are very tender.

Remove ham hocks to cool. Remove onion pieces then discard if desired.

Ladle out 2-3 cups of beans and broth then mash until smooth either with the back of a fork, a potato masher or whatever else gets ‘er done. Add mashed beans back to cooker and stir well. Turn off cooker and let beans rest, uncovered, for one hour. Don’t worry, they will still be plenty hot when it’s time to eat. Doing this just allows the broth to thicken up and things to get extra creamy.

Meanwhile, remove meat from ham hocks, shred or cut into small pieces then stir into beans.

Serve with fresh diced onions (and cornbread if you have it!)  Here's my recipe for Skillet Cornbread 😉

This recipe makes approximately 12-14 servings.


  • If you can’t find the Hurst’s Pinto Beans order them online or substitute with 2 cups dried pinto beans then use 1 ½ teaspoons salt plus 1 teaspoon liquid smoke in place of the seasoning packet.
  • You can also use smoked turkey legs or wings or 1/2 pound fatback, side meat or salt pork (rinsed) in place of the ham hocks.
  • You can certainly cook these on the stove too. Simmer for 2 hours instead of cooking on high in the crock pot for 4 hours then follow the recipe.