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Rick's Spicy Beans and Ham

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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Ingredients

6 h 35 m servings 509 cals
Original recipe yields 12 servings

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Cook's Note:
  • Substitute 2 quarts chicken stock for the soup base, if desired.

Nutrition Facts


Per Serving: 509 calories; 17.5 g fat; 54.8 g carbohydrates; 30.4 g protein; 51 mg cholesterol; 958 mg sodium. Full nutrition

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Reviews

Read all reviews 4
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This turned out great. My store only carried the 15 bean package and not the 12 bean. I live in a place where fresh green chili is always on the menu. My husband doesn't like beans so much, b...

This was really good! I did sub chicken stock for the chicken base as mentioned in the footnotes. I had a hodge podge of mixed dried beans on hand and made my own "8 bean soup mix". This recip...

Great flavors! Easy and quick to put together for a couple or large group.

So, I took a few things from several recipes as I often do. Cooked it on low in crockpot for about 24 hours and the ham bone was totally clean. Threw in the kitchen sink with this one and it per...