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    Home » Budget Meals

    Spicy Black Beans and Ham

    Mar 25, 2009 · Modified: Jan 1, 2022 by Andrea · This post may contain affiliate links · This blog generates income via ads ·

    Jump to Recipe Print Recipe

    Spicy Black Beans and Ham - Andrea Meyers

    Ham bones are a traditional flavoring for beans, and I remember my mother making pinto or navy beans cooked with ham and onions and served with cornbread. It was simple, homey food that warmed the belly and was easy on the budget. We use ham bones in soups and beans, and save the large ham bones when we cook ham for Sunday dinner, I just store them in the freezer. I like black beans with ham and spice them up with Mexican flavors. We enjoy these beans as a main dish with jalapeno cheddar cornbread or rice or as a side dish for Mexican foods.

    Recipe Notes

    You can make this on the stove or in a slow cooker. If the ham bone is especially large, I may double the recipe and freeze some of the leftovers.

    [Updated July 2014.]

    Spicy Black Beans and Ham - Andrea Meyers
    Print Pin

    Spicy Black Beans and Ham

    Prep Time30 mins
    Cook Time1 hr
    Soaking Time for the Beans12 hrs
    Total Time13 hrs 30 mins
    Course: Main Course
    Cuisine: American, Southern, Tex-Mex
    Diet: Gluten Free
    Keyword: beans, black beans, gluten free, ham
    Servings: 12
    Calories: 179kcal

    Equipment

    • 4-quart pot or other large pot or bowl
    • 6 quart pot with lid

    Ingredients

    • 16 ounces dry black beans
    • 4 tablespoons olive oil
    • 1 large onion (chopped)
    • 3 cloves garlic (minced)
    • 1 tablespoon cumin
    • 1 tablespoon chili powder
    • ¼ teaspoon crushed red pepper flakes
    • 1 large meaty ham bone
    • 2 quarts water

    Serve With

    • cilantro (chopped)
    • green onions (chopped)
    • yellow or white onions (chopped)
    • bell pepper (chopped)
    • salsa
    US Customary - Metric

    Preparation

    • Sort the beans, pick any stones out, then pour them in the 4-quart pot or bowl and cover with water, until it’s a couple inches over the beans. Allow to sit overnight. Drain and rinse the beans in a colander.
    • Warm the olive oil in the 6-quart pot over medium heat. Saute the onions and garlic until the onions are translucent. Add the cumin, chili powder, and red pepper flakes, cooking and stirring until the spices have melded with the olive oil and are very fragrant.
    • Add the beans, the ham bone, and the water. Cover and bring to a boil, then reduce heat and simmer for about 1 hour. Garnish and serve.

    Nutrition

    Calories: 179kcal | Carbohydrates: 25g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Sodium: 23mg | Potassium: 599mg | Fiber: 6g | Sugar: 1g | Vitamin A: 223IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 2mg
    Tried this recipe?Share in the comments!

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    Reader Interactions

    Comments

    1. A&N says

      March 25, 2009 at 9:20 am

      I love the simplicity of black beans. This must really bring out their natural flavor. Lovely pic too 🙂

    2. Cris says

      March 25, 2009 at 12:51 pm

      Hi Andrea! So latino!!! My type of food, love that you have it with cornbread... a new find, will try this way! And you cooked beans from scratch and no pressure cooker... congratulations!

    3. courtney says

      March 27, 2009 at 2:58 pm

      AHHH. These are the beans you loved and wer talkingabout on Twitter. I have resolved to eat more beans lately because htey are cheap and you can do somuch with them.

    4. Gourmet Mama says

      March 28, 2009 at 3:02 pm

      Mmm, my mom used to make beans and cornbread, too. There`s just something about that combination that makes you feel all warm and cozy, isn`t there?

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