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Rick's Spicy Beans and Ham Recipe

Recipe by: Rabid1

"The great thing about beans are the endless variations. After years of experimenting, I've settled on this recipe, which is loaded with flavor. I like to put mine in the refrigerator overnight, then scrape the fat off the top before reheating. Serve with a good, crusty bread."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook6 h 15 m
  • Ready In6 h 35 m
  • 1Rinse navy beans and 12-bean mix thoroughly and set aside.
  • 2Melt butter in a large stockpot over medium-high heat; saute onions, carrots, and celery until onions are clear and soft, 15 to 20 minutes.
  • 3Mix bean mixture, ham hocks, tomatoes, beer, green chiles, chicken soup base, chili powder, cumin, and cayenne pepper into onion mixture; add enough water to fill the pot. Bring liquid to a boil, reduce heat to low, and simmer, stirring occasionally, until beans are soft, 6 to 8 hours.
Footnotes
  • Cook's Note:
  • Substitute 2 quarts chicken stock for the soup base, if desired.
Ingredients
  • 12 servings
  • 509 cals
  • 1 (16 ounce) package dried white navy beans
  • 1 (16 ounce) package 12-bean soup mix
  • 2 tablespoons butter, or to taste
  • 2 large onions, chopped
  • 4 carrots, chopped
  • 4 stalks celery, chopped
  • 4 smoked ham hocks, or more to taste
  • 1 (28 ounce) can diced tomatoes
  • 1 (12 fluid ounce) can or bottle beer
  • 2 (6 ounce) cans chopped green chiles
  • 2 tablespoons chicken soup base
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne pepper, or to taste
  • water to cover
Nutrition

Amount per serving ( 5 total)

  • Calories:
    509
    25%
  • Fat:
    17.5
    27%
  • Carbs:
    54.8
    18%
  • Protein:
    30.4
    61%
  • Cholesterol:
    51
    17%

Based on a 2,000 calorie diet

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