0 Picture
Ingredients
- 1 pounds beans, red kidney
- 14 cup(s) water, divided
- 3/4 cup(s) wine, dry white
- 1 medium pepper(s), green, bell, chopped
- 1 medium onion(s), chopped
- 1 medium tomato(es), chopped
- 4 clove(s) garlic, minced
- 1 medium pepper(s), yellow wax chile, seeded and chopped
- 1 pounds beef, brisket, trimmed of fat and cut into 3/4-inch pieces
- 1 ham hock
- 1 large potato(es), russet, peeled and diced
- 1 teaspoon salt
- 1/2 teaspoon pepper, black ground
- 1 pounds beef, brisket, trimmed of fat and cut into 3/4-inch pieces
Details
Preparation time 80mins
Cooking time 195mins
Preparation
Step 1
1. In a 6-quart Dutch oven, combine beans and the 6 cups water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans in 6 cups water in pan. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans.
2. Return beans to Dutch oven. Add the 8 cups water, the wine or broth, sweet pepper, onion, tomato, garlic, and chile pepper. Bring to boiling; add beef brisket and ham hock. Return to boiling; reduce heat. Cover and simmer about 1 1/2 hours or until beans and meat are tender. Remove ham hock; set aside to cool. Mash beans slightly. Add potato to bean mixture. Return to boiling; reduce heat. Cover and simmer about 15 minutes more or until potato is tender. When ham is cool enough to handle, cut meat from bone; discard bone. Cut ham into bite-size pieces; stir into bean mixture. Stir in salt and black pepper
Nutritional Info (Per serving):
Calories: 273, Saturated Fat: 1g, Sodium: 457mg, Dietary Fiber: 12g, Total Fat: 4g, Carbs: 33g, Cholesterol: 35mg, Protein: 24g
Exchanges: Vegetable: 0.5, Starch: 1.5, Other Carb: 0.5, Lean Meat: 2.5, Fat: 0.5
Carb Choices: 1.5
Review this recipe