Rick's Spicy Beans and Ham
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Description
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.
Ingredients
- 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
Directions
- 1. Rinse navy beans and 12-bean mix thoroughly and set aside.
- 2. Melt butter in a large stockpot over medium-high heat; saute onions, carrots, and celery until onions are clear and soft, 15 to 20 minutes.
- 3. Mix 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.
Nutrition Facts
serving: 12 servings
calories: 509.2 kcal
carbohydrates: 54.8 g
protein: 30.4 g
saturated fat: 6.2 g
cholesterol: 51 mg
sodium: 958.1 mg
fiber: 21.3 g
sugar: 7.8 g