HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Main Dishes -> Pork South of the Border Beans with Ham Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) 16 ounces dried red kidney beans, picked through 5 cups water 2 pounds smoked ham hocks 1 bay leaf 3 tsp. ground cumin, divided 1 1/2 tbsp. chili powder, divided 1/2 tsp. crushed red pepper flakes 1/8 tsp. ground cloves 4 ounces sliced bacon, chopped 2 medium onions, peeled and chopped 2 large cloves garlic, peeled and minced 14 ounce can chopped tomatoes, drained 1 tsp. salt 1/2 tsp. pepper Directions 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. Serves 4 to 6. Related Recipes •   Boston Chicken Baked Beans •   Cowboy Beans •   Bootleg Beans •   Bootleg Beans •   Fish Tacos •   Creole Spicy Baked Red Beans •   South-of-the-Border Beef •   Triple Meat Chili •   Mom's Easier Than Apple Pie •   Refried Beans •   Roasted Spice Crusted Pork Loin •   South of the Border Pasta Salad •   Across the Border Vegetable Salad •   Easy Apricot Honey Mustard Roasted Pork Tenderloin •   Easy Three Step Glazed Roasted Pork Tenderloin •   South of the Border Salad with Creamy Lime Dressing •   Original Broken Bow Chili •   Roasted Pork Loin Caribbean Style •   Grilled Pork Tenderloin with Chipotle Stuffing •   Pork Chop and Black Bean Stew View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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