Rating: 4.5 stars
261 Ratings
  • 5 star values: 188
  • 4 star values: 51
  • 3 star values: 15
  • 2 star values: 1
  • 1 star values: 6

This is the same recipe my mother's side of the family has been making for years, with my own special touch. Serve it with all of the fixin's. It goes great with cornbread, fried potatoes and fried cabbage.

Recipe Summary

prep:
10 mins
cook:
3 hrs
total:
3 hrs 10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the beans and water in a large stockpot. Add the ham hock, onion and garlic. Season with chili powder, salt and pepper. Bring to a boil, and cook for 2 minutes. Cover, and remove from heat. Let stand for one hour.

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  • Return the pot to the heat, and bring to a boil once again. Reduce heat to medium-low, and simmer for at least 3 hours to blend flavors. The longer you simmer, the thicker the broth will become. I like to cook mine for about 6 hours.

  • Remove the ham hock from the broth, and let cool. Remove the meat from the bone, and return the meat to the stockpot, discarding the bone. Adjust seasonings to taste.

Cook's Note:

This recipe is also very good with diced ham added, and a can of chopped green chilies.

Nutrition Facts

273 calories; protein 16.7g; carbohydrates 37.7g; fat 6g; cholesterol 17mg; sodium 322.6mg. Full Nutrition
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