Recipe courtesy of Ree Drummond
Save Recipe Print
Total:
4 hr 40 min
Prep:
10 min
Cook:
4 hr 30 min
Yield:
12 servings
Level:
Easy
Total:
4 hr 40 min
Prep:
10 min
Cook:
4 hr 30 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.

My Private Notes

Add a Note
More from:

Summer Parties

Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Three Bean Salad

Recipe courtesy of Jeff Mauro

White Bean Dip with Pita Chips

Recipe courtesy of Giada De Laurentiis

Campfire Cookies

Recipe courtesy of Food Network Kitchen

Campfire Banana Boats

Recipe courtesy of Ree Drummond

Black Bean Dip

Recipe courtesy of The Hearty Boys

Artichoke and Bean Crostini

Recipe courtesy of Giada De Laurentiis

Curried White Bean Dip

Recipe courtesy of Giada De Laurentiis

Black Bean, Corn and Tomato Salad

Recipe courtesy of Giada De Laurentiis

Island Black Bean Hummus Toppers

Recipe courtesy of Ritz

Browse Reviews By Keyword

          Latest Stories