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

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Easy Baked Beans

Recipe courtesy of Trisha Yearwood

Black Bean Burgers

Recipe courtesy of Sandra Lee

Three Bean Salad

Recipe courtesy of Jeff Mauro

Baked Bean Casserole

Recipe courtesy of Trisha Yearwood

Black Bean Salad

Recipe courtesy of Food Network Kitchen

Black Bean, Corn and Tomato Salad

Recipe courtesy of Giada De Laurentiis

Cheesy Refried Bean Casserole

Recipe courtesy of Ree Drummond

White Bean Dip with Pita Chips

Recipe courtesy of Giada De Laurentiis

Fresh Bean Salad with Roasted Chickpeas, Crispy Mortadella Bites and Mustard Vinaigrette

Recipe courtesy of Fabio Viviani

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories