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Hearty, smoky, and full of flavor\u2014these slow-cooked pinto beans with tender ham hocks and green chiles are the ultimate comfort food, perfect for cozy meals or family gatherings.<\/p>\n
1 lb dried pinto beans (rinsed and sorted)<\/p>\n
2 smoked ham hocks<\/p>\n
1 medium onion (chopped)<\/p>\n
4 cloves garlic (minced)<\/p>\n
2 roasted green chiles (chopped or whole, depending on spice preference)<\/p>\n
1 tsp cumin<\/p>\n
1 tsp black pepper<\/p>\n
1\/2 tsp oregano (optional)<\/p>\n
6 cups water or low-sodium chicken broth<\/p>\n
Salt to taste (add at the end)<\/p>\n
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<\/div>\nStep 1: Prep the Beans<\/strong><\/p>\n Soak the beans overnight, or use the quick-soak method (boil for 2 minutes, then let sit for 1 hour). Drain and rinse.<\/p>\n Step 2: Load the Crockpot<\/strong><\/p>\n Add beans, ham hocks, onion, garlic, chiles, cumin, pepper, and oregano into the slow cooker.<\/p>\n Pour in water or broth. Stir gently.<\/p>\n Step 3: Slow Cook<\/strong><\/p>\n Cook on low<\/strong> for 8\u201310 hours or high<\/strong> for 5\u20136 hours, until beans are tender and ham hocks are falling apart.<\/p>\n Step 4: Final Touches<\/strong><\/p>\n Remove ham hocks, shred meat, discard bones and skin. Return meat to pot.<\/p>\n Add salt to taste. Stir and simmer another 10\u201315 minutes if needed.<\/p>\n \ud83d\udca1 Pro Tip:<\/strong> Hearty, smoky, and full of flavor\u2014these slow-cooked pinto beans with tender ham hocks and green chiles are the ultimate comfort food, perfect for cozy meals or family gatherings. \ud83d\udccc Ingredients: 1 lb dried pinto beans (rinsed and sorted) 2 smoked ham hocks 1 medium onion (chopped) 4 cloves garlic (minced) 2 roasted green chiles (chopped […]<\/p>\n","protected":false},"author":1,"featured_media":6429,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6427","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6427","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6427"}],"version-history":[{"count":1,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6427\/revisions"}],"predecessor-version":[{"id":6430,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6427\/revisions\/6430"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/media\/6429"}],"wp:attachment":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6427"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6427"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6427"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Want it thicker? Mash a few beans in the pot near the end and stir. Serve with cornbread, tortillas, or over rice for a full meal!<\/p>\n","protected":false},"excerpt":{"rendered":"