Best Ricks Spicy Beans And Ham Recipes

Spicy Ham and Bean Soup image

Provided by Doobious

Categories Pork

Time 2h15m

Yield 8-12 serving(s)

Number Of Ingredients 13

3 cups beans (great northern, pinto, black, navy, lentils - any or all)
3 ham hocks
8 ounces chopped kielbasa (, or other sausage, if you love meat)
10 cups water (vegetable, chicken, or beef) or 10 cups stock (vegetable, chicken, or beef)
2 medium chopped onions
2 tablespoons minced garlic
1 (28 ounce) can Italian tomatoes
1 tablespoon crushed red pepper flakes
1/2 teaspoon cayenne pepper (optional)
1 -2 tablespoon freshly ground black pepper
2 tablespoons parsley or 2 tablespoons oregano (or any combination of those herbs)
freshly squeezed, lemon, juice of
salt

Steps:

If you've got time, cover beans with water and soak, covered, overnight.
Otherwise, cover beans with water and bring to a boil for a few minutes, then bring the heat down to low and simmer for 30 minutes or so.
Drain (this helps cut down on any, uh, gas issues).
Cover again with water, stock, or a combination.
Add ham hocks and bring heat back to medium.
Simmer for an hour or until beans are softened and meat is coming off the bones.
Add water or stock as needed throughout cooking process.
Remove ham hocks and set aside to cool.
Add onions, tomatoes (with juice), garlic, spice, salt and sausage (if desired).
Remove meat from ham hocks, shred into small pieces, and add to soup.
Continue to simmer until beans are very soft.
and tomatoes have broken down.
Add lemon juice.
Add salt and pepper to taste.
Serve with crusty, rustic bread and a green salad.

Pioneer Woman's Spicy Beans image

Provided by Chef SuzyQ

Categories Beans

Time 4h10m

Yield 12 serving(s)

Number Of Ingredients 9

4 cups dry pinto beans
1 ham hock, whole
1 onion, Diced
2 red bell peppers, Diced
4 garlic cloves, Minced
2 jalapenos, Sliced
2 teaspoons salt, More To Taste
2 teaspoons chili powder (optional)
2 teaspoons black pepper, More To Taste

Steps:

Rinse beans under cold water, sorting out any rocks/particles.
Place beans in a stock pot with the ham hock and cover with water by 2 inches. Bring to a boil, 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.
Then throw in diced onion, red bell pepper, garlic and jalapeno. Cover and continue cooking for another hour or two, remembering to check the water level.
Add salt, chili powder (if desired) and pepper, then cover and cook for another 20 to 30 minutes, or until beans are lovely and tender. Serve with cornbread as a meal, or spoon on top of nachos, tacos, etc.

Nutrition Facts : Calories 55.9, Fat 0.7, SaturatedFat 0.1, Sodium 495.1, Carbohydrate 10.8, Fiber 0.8, Sugar 1.3, Protein 4.1

Spicy Ham and Bean Soup image

Provided by Kathy Strickland

Time 3h30m

Yield 8-10 serving(s)

Number Of Ingredients 12

1 lb dried white bean
4 quarts water
1 lb cubed lean ham
1 cup carrot
3/4 cup celery
1 (5 1/2 ounce) can spicy hot V8
1 (4 1/2 ounce) can green chilies
2 3/4 cups red potatoes
1 3/4 cups onions
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon chili powder

Steps:

Sort and wash beans.
Place in dutch oven, add water and let soak for 2 hours (or soak over night).
Bring beans to boil, reduce heat, simmer uncovered 1 hour.
Add ham, potato, onion, carrot, celery; bring to a boil.
Reduce heat; simmer 1 hour.
Add remaining ingredients bring to a boil.
Reduce heat and simmer uncovered about 1 hour until beans are done and soup has thickened.