Sort ingredients
jackyragz
QR Code
Listen
Pdf
In a large stockpot over high heat, combine the water, ham hocks, bouillon powder, bay leaves, serranos, and habanero. Bring to a boil. Turn the heat to low, cover and let simmer for 1 hour.
In a large skillet over medium-high heat, warm the veg oil. When the oil is shimmering, add onions, celery and bell pepper. Cook about 6 min, stirring often, until veggies are wilted. Set aside off heat.
When the ham hocks have been simmering for 30 min, taste brot hand adjust seasoning with bouillon powder. Add sausage, dried beans, garlic, chili powder, cayenne and thyme. Stir well. Return to a simmer, re-cover and cook 30 min, stirring occasionally.
Add vegetable mixture, cover and continue cooking about 1 ½ hours, until ham hocks are soft and falling apart and the beans fully tender. Keep an eye on water level and add warm water if needed - should be nice and thick, like a gravy.
Serve beans with a big scoop of rice. Garnish with parsley.