My southern grandmother fed the whole neighborhood with this cheap trick. Just 4 ingredients for the thickest most comforting dinner you will ever make this spring.

This slow cooker 4-ingredient ham hocks and pinto beans recipe tastes like something a southern grandmother would use to quietly feed the whole neighborhood. It’s built on humble pantry staples that turn into a thick, rich, stick-to-your-ribs pot of beans with smoky, fall-apart ham in every bite. You toss everything into the slow cooker in the morning, and by evening you’ve got the most comforting, budget-friendly dinner to ladle up on a cool spring night.

Serve these ham hocks and pinto beans in big bowls with a slice of warm cornbread or crusty bread to soak up the thick, savory cooking liquid. A simple green side salad or steamed greens (like collards, kale, or green beans) helps balance the richness. For heartier appetites, spoon the beans over hot cooked rice or mashed potatoes. A little hot sauce or sliced green onions on top adds a bright kick for anyone who likes extra flavor at the table.

Servings: 6-8

2 pounds smoked ham hocks

Rinse the dried pinto beans under cool running water and pick out any broken beans or small stones. No need to soak them for this recipe unless you prefer a softer texture or shorter cook time.

Place the smoked ham hocks in the bottom of a large slow cooker (5 to 7 quarts works well), nestling them so they sit mostly in a single layer.

Add the rinsed pinto beans on top and around the ham hocks, spreading them out evenly so they’re mostly submerged once you add the water.

Pour in the water, making sure the beans are covered by at least 1 to 2 inches of liquid. If your slow cooker is very wide and the beans aren’t covered, add a bit more water until they are.

Sprinkle in the kosher salt and gently stir the beans and liquid, leaving the ham hocks mostly in place. The salt helps season the beans as they slowly absorb the cooking liquid.

Cover the slow cooker with the lid and cook on LOW for 8 to 10 hours, or on HIGH for 5 to 6 hours, until the beans are very tender and the ham hocks are falling apart. Stir once or twice during cooking if you can, making sure the beans stay mostly submerged.

When the beans are soft and the cooking liquid has turned thick and dark, carefully remove the ham hocks to a cutting board or large plate. Let them cool just enough to handle safely.

Pull the meat, skin, and fat off the ham hock bones. Discard the bones and any large pieces of tough skin or gristle. Shred or chop the tender ham into bite-size pieces.

Return the shredded ham to the slow cooker and stir it into the beans. At this point the pot should look thick and rustic, with the beans and ham suspended in a rich, brown, gravy-like liquid.

Taste and adjust the seasoning with a bit more salt if needed. If the beans are too thick for your liking, stir in a splash of hot water; if they’re thinner than you’d like, remove the lid and let them cook on HIGH for another 20 to 30 minutes to reduce and thicken.

Serve the ham hocks and pinto beans hot, ladled straight from the slow cooker into bowls, making sure every serving gets some of the thick cooking liquid and plenty of tender ham pieces.

For milder flavor or picky eaters, you can trim off some of the visible fat from the ham hocks before cooking and discard any especially smoky or fatty bits when shredding. If you like a creamier texture, use the back of a spoon or a potato masher to gently mash some of the beans against the side of the slow cooker after everything is tender; this will naturally thicken the liquid even more. To stretch this meal for a bigger crowd (that classic feed-the-neighborhood trick), stir in 1 to 2 extra cups of hot water near the end of cooking and serve the beans over rice or with plenty of bread or cornbread. For extra flavor without adding more ingredients, let the cooked beans sit on the warm setting for an additional 30 to 60 minutes; the flavors deepen as they rest. If you need to reduce sodium, use less salt at the beginning and season to taste at the end, since smoked ham hocks can be quite salty on their own. Food safety tips: Always sort and rinse dried beans to remove debris before cooking. Make sure the beans cook until they are completely tender; undercooked beans can be hard to digest. Keep the slow cooker covered while cooking and avoid leaving cooked beans at room temperature for more than 2 hours—refrigerate leftovers promptly in shallow containers. Reheat leftovers to a simmering temperature before serving, adding a splash of water if they have thickened too much in the fridge.