Rick's Spicy Beans and Ham Popular Recipes

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Rick's Spicy Beans and Ham

"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

Instructions :

Prep : 20M	Cook : 12M	Ready in : 6H35M

• 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.

Notes :

• Substitute 2 quarts chicken stock for the soup base, if desired.

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