Prep time: 10 mins | Cook time: 8–10 hours (Low) | Servings: 8
Ingredients
- The Beans: 1 lb dried pinto beans (rinsed and sorted).
- The Meat: 1 meaty ham bone, ham hock, or 2 cups of thick-diced leftover ham.
- The Aromatics:
- 1 large yellow onion, diced.
- 2 medium carrots, sliced into coins.
- 2 stalks celery, chopped.
- 3 cloves garlic, minced.
- The Liquid: 6–8 cups water or chicken broth (enough to cover beans by 2 inches).
- Seasoning: 1 tsp black pepper, 1/2 tsp salt (add more at the end as ham is salty), and a pinch of red pepper flakes.
Instructions
- Prep Beans: While many modern slow cookers handle dry beans well, soaking your beans overnight in water can help them cook more evenly and reduce “gas”. Drain and rinse before adding to the pot.
- Combine: Add the beans, ham bone (or diced ham), onion, carrots, celery, and garlic into the slow cooker.
- Submerge: Pour in the water or broth until the ingredients are well-covered. Season with pepper and red pepper flakes.
- Slow Cook: Cover and cook on Low for 8–10 hours or High for 5–6 hours. The beans are ready when they are soft and the broth has thickened into a creamy “gravy”.
- Shred: If using a ham bone or hock, remove it from the pot. Shred the meat off the bone, discard the fat and bone, and return the meat to the beans.
- Adjust: Taste the beans and add salt only if needed. For extra creaminess, smash a few spoonfuls of beans against the side of the pot and stir them back in.