Paula Deen’s Slow Cooker Pinto Bean Recipe Made Simple

Paula Deen’s slow cooker pinto beans are a savory and satisfying side dish. Pinto beans are simmered low and slow with ham hocks, onions, and spices for a flavorful bean dish. This recipe utilizes a few time-saving shortcuts so you can have tender beans without spending all day tending to a pot on the stove. Follow this simple walkthrough to learn how to make Paula Deen’s famous crockpot pinto beans.

Ingredients

• 1 teaspoon chili powder
• 1 chopped onion
• 4 cups water
• 1/2 lb ham hocks
• 1 lb dry pinto beans
• 1/2 teaspoon dried oregano
• Paula Deen’s House Seasoning, to taste

Step 1 – Soak the Beans

The first step is to soak your beans. This softens the outer shell and reduces cooking time.

Rinse 1 pound of dry pinto beans and place them in a large bowl. Cover with water by 2-3 inches. Allow them to soak overnight or for at least 8 hours.

Soaking enables the beans to rehydrate and begin breaking down indigestible compounds like phytic acid. This makes them easier on the digestive system.

Step 2 – Drain and Add Beans to Slow Cooker

When ready to start cooking, drain the soaked beans and add them to your slow cooker.

A 6-quart or larger slow cooker works well for this recipe. The beans need room to cook down.

Step 3 – Season the Beans

Next stir in the chili powder and oregano. Use about 1 teaspoon of chili powder and 1/2 teaspoon of oregano.

These spices infuse the beans with savory flavor as they cook.

Step 4 – Pre-Soak the Ham Hocks

While the beans soak, you can pre-soak the ham hocks. Place 1/2 pound of ham hocks in water and soak for 2-24 hours.

The longer soak makes the ham hocks more tender but also saltier, so adjust the time according to your taste preferences.

Pre-soaking the ham hocks pulls out some excess salt to season the beans.

Step 5 – Add Ham Hocks and Stock to Slow Cooker

When ready, remove the ham hocks from their soak water and add them directly to the slow cooker.

Then pour in the ham water or “stock” – this adds extra flavor. Top off with additional water until the meat is fully submerged.

Step 6 – Add Onion

The last ingredient is one chopped onion. Stir this into the slow cooker to add aromatic flavor.

Onions complement the earthy beans and smoky ham hocks.

Step 7 – Cook on High for 5 Hours

Put the lid on the slow cooker and cook for 5 hours on the HIGH setting. The long simmer makes the beans tender and infuses the broth with rich flavor.

Cooking time can be extended to 7-8 hours if needed. Just make sure the cooker doesn’t boil dry.

Step 8 – Season and Serve

When ready to serve, taste the beans and season with salt and pepper or Paula’s House Seasoning if needed.

Garnish with chopped raw onion, hot sauce, cheese, or sour cream if desired.

Serve the flavorful beans alongside Southern classics like cornbread, collard greens, and fried chicken. The possibilities are endless!

Tips for Perfect Slow Cooker Beans

• For the best texture, use dried beans instead of canned. Soak overnight before cooking.

• Don’t add salt during cooking as this can make beans tough. Season at the end.

• Make sure beans are fully submerged in liquid during cooking. Add more water if needed.

• Stirring periodically can help distribute seasonings and flavors.

• Beans store well for several days refrigerated or can be frozen for longer storage.

With just 10 minutes prep time, this simple recipe makes beans like you cooked them from scratch all day. The slow cooker does the work for you, infusing humble pinto beans with smoky, savory flavor. Adjust cook time and seasonings to suit your taste. Enjoy Paula Deen’s famous crockpot beans as a hearty, budget-friendly side.