Rick's Spicy Beans and Ham
Ingredients6 h 35 m servings 509 cals
- Rinse navy beans and 12-bean mix thoroughly and set aside.
- 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.
- 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.
- Cook's Note:
- Substitute 2 quarts chicken stock for the soup base, if desired.
Per Serving: 509 calories; 17.5 g fat; 54.8 g carbohydrates; 30.4 g protein; 51 mg cholesterol; 958 mg sodium. Full nutrition
ReviewsRead all reviews 4
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.