Mixed Beans with Ham Hocks


  • 4 cups mixed beans
  • 1 large ham hock, cut into a few pieces
  • Chicken broth to cover, approximately 8-10 cups (water may be substituted in a pinch)
  • 1 onion, diced
  • 2 red bell peppers, diced
  • 6-8 cloves garlic, smashed and minced
  • 2 bay leaves
  • 1 T oregano
  • 1 T chili powder
  • 1 T paprika
  • 1/3 c parsley, chopped (optional)
  • 1 T vinegar based hot sauce such as Tabasco or Frank’s Red Hot, more or less to taste
  • 1-2 t each salt and pepper plus more to taste



  1. Soak beans in cold water over night.
  2. Place ham hock chunks in the bottom of a stock pot or slow cooker.
  3. Drain and rinse beans and add them to the pot.
  4. Add onion, pepper, garlic, oregano, chili powder, paprika, hot sauce, salt and pepper, and parsley if using.  Stir all ingredients together.
  5. Bring to a boil if cooking on stove or set on high if using a slow cooker.
  6. Once the beans have boiled for 15-20 minutes reduce heat or set slow cooker to low or medium and continue cooking 3-5 hours until beans are softened and ham pulls off the shank easily.  Add more salt, pepper, and/or hot sauce to taste.
  7. Serve, reserving the ham bone when finished for stock or soup flavoring.



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