Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 16 ounces dried red kidney beans, picked through

  3. 5 cups water

  4. 2 pounds smoked ham hocks

  5. 1 bay leaf

  6. 3 tsp. ground cumin, divided

  7. 1 1/2 tbsp. chili powder, divided

  8. 1/2 tsp. crushed red pepper flakes

  9. 1/8 tsp. ground cloves

  10. 4 ounces sliced bacon, chopped

  11. 2 medium onions, peeled and chopped

  12. 2 large cloves garlic, peeled and minced

  13. 14 ounce can chopped tomatoes, drained

  14. 1 tsp. salt

  15. 1/2 tsp. pepper

Instructions Jump to Ingredients ↑

  1. Place kidney beans in a large pot with water to cover. Heat beans to a boil. Boil 2 minutes, stirring frequently. Remove the pan from the heat, cover beans and let stand 1 hour. Drain beans and return to the pot. Add 5 cups water, ham hocks, bay leaf, 2 tsp. cumin, 1 tbsp. chili powder, red pepper flakes and cloves. Heat to a boil. Reduce heat, partially cover pot and simmer beans 1 hour. Uncover beans and simmer an additional hour, adding more water by cupfuls if beans look dry. Place bacon in a large skillet over medium heat and cook until crisp. Drain bacon on paper towels. Add onions, garlic, remaining 1 tsp. cumin and 1/2 tsp. chili powder. Cook about 8 minutes, stirring frequently, until onions are softened. Stir in tomatoes and cook 3 minutes. Stir the onion mixture into the beans. Simmer about 30 minutes until beans are tender, stirring occasionally. Transfer ham hocks to a cutting board and let stand until cool enough to handle. Remove the meat from the hocks and cut into bite size pieces. Stir the ham pieces, bacon, salt and pepper into the beans. Simmer 5 minutes. Serve beans hot.


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