- 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
- 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.
09/23/2019
recipepes.com
rick's spicy beans and ham, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
