The great thing about beans are the endless variations. After years of experimenting, I've settled on this recipe, which is loaded with flavor. I like to put mine in the refrigerator overnight, then scrape the fat off the top before reheating. Serve with a good, crusty bread.
Provided by Rick Douthit
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 6h35m
Yield 12
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 509.2 calories, Carbohydrate 54.8 g, Cholesterol 51 mg, Fat 17.5 g, Fiber 21.3 g, Protein 30.4 g, SaturatedFat 6.2 g, Sodium 958.1 mg, Sugar 7.8 g
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