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Guam Food Guy's Famous Spicy Ham Hocks and Red Beans Recipe
Ken Stewart


1 pound dry red Kidney beans
3 Ham Hocks
6 cloves garlic, chopped
1 large green bell pepper, chopped *
1 large yellow bell pepper, chopped*
1 large red bell pepper, chopped*
1 large orange bell pepper, chopped*
1 medium onion chopped
8 green onions - chopped*
1 small carrot, diced
3 ribs celery, chopped
3 bay leaves
1 qt Swanson's chicken broth, low sodium
4 oz canned Ortega Green Chilies diced
8 oz canned diced tomatoes with green chilis
4 teaspoons hot sauce
2 tablespoons Sriracha hot chili sauce
1/4 teaspoon dried thyme leaves
1/4 teaspoon ground cumin
1/4 teaspoon ground marjoram
4 cups water
1/2 cup dry red wine
1 tablespoon ground pepper
1 tablespoon ground sea salt
1/2 teaspoon ground (cayenne) red pepper
1/4 teaspoon Crushed red pepper
1 small Sazon Goya con cilantro and tomato flavor packet
2 fresh Jalapeno Peppers
2 fresh green chili peppers
1 habanero pepper
3 red capsicum red "boonie" peppers
1 Bhut Jolokia (ghost Pepper) (optional)
2 Andouille sausages, sliced

* - reserve 1/4 portion for 2nd stage

Preparation:

Soak beans in water overnight. In large crock pot, combine beans with ham hocks, chicken broth, bell peppers, bay leaves, celery, carrots, onion, green onion, garlic, thyme, cumin, marjoram, cayenne pepper, hot sauce, crushed red peppers, Srircha, Sazon Goya, ortega green chilies, ground pepper, diced tomatoes and water and cover. Cook on high for 6 - 8 hours, or until beans are tender.

2nd stage:
Then add sliced Andouille sausages, jalapenos, chilis, boonies, habanero, red wine, sea salt and reserved bell peppers and green onions. Remove bones from ham hocks. Cook on low for 2-3 hours. Optional garnish with chopped green onions or parsley. Can be served over white steamed rice.

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