Recipe courtesy of Ree Drummond
Save Recipe Print
Total:
4 hr 40 min
Active:
10 min
Yield:
12 servings
Level:
Easy
Total:
4 hr 40 min
Active:
10 min
Yield:
12 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Rinse the beans under cold water, sorting out any rocks or particles. Place the beans in a stockpot with the ham hock and cover with water by 2 inches. Bring to a boil, and then reduce to a simmer. Cover the pot and simmer for 2 hours, checking occasionally to make sure the water level is fine. Add more water as needed.

Throw in the garlic, red bell peppers and onions. Cover and continue cooking for another hour or two, remembering to check the water level.

Add the chili powder, black pepper, and salt (or more to taste). Then cover and cook until the beans are lovely and tender, another 20 to 30 minutes. The liquid should be very thick and stew-like, not thin like a soup.

Serve with cornbread as a meal, or spoon on top of nachos, tacos, etc.

More from:

Summer Parties

Trending Videos 6 Videos

Get the recipe

Grilled Fish and Pineapple 01:02

Pineapple planks are your tasty solution for grilling fish filets.

Similar Topics:

IDEAS YOU'LL LOVE

Fiesta Beans

Recipe courtesy of Ree Drummond

Senate Bean Soup

Recipe courtesy of Food Network Kitchen

Red Beans and Rice

Recipe courtesy of Robert Irvine

Green Beans and Tomatoes

Recipe courtesy of Ree Drummond

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

String Bean and Potato Salad

Recipe courtesy of Anne Burrell

Black Beans in a Pressure Cooker

Recipe courtesy of Tyler Florence

Gazpacho

Recipe courtesy of Jamie Deen

Strawberry Meringue Cake (Mostachon)

Recipe courtesy of Marcela Valladolid

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.