Guam Food Guy’s Spicy Hamhocks & Beans

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Guam Food Guy’s Spicy Hamhocks & Beans

by: Ken Stewart | .
The Guam Food Guy | .
published: December 19, 2014

It’s remarkable to observe how these traditions commemorate the holiday, usually in some form of supporting a special non-profit community service organization. We need to celebrate these traditions of taking care of our people and we need to instill these values in our young people and children.

On behalf of the staff of Guamdiner.com, we want to wish you and your families a Merry Christmas and auspicious tidings for this holiday season!

In recent years I’ve established a tradition each Thanksgiving by preparing my famous Spicy Ham Hocks & Beans for our company party. I am mentioning this now to prod me into sharing my recipe with those who want to go through the entire process of creating this hearty and nearly incendiary dish (so spicy it’ll make you sweat!).

In the photos I’ve included, you can see that I use a variety of peppers - Anaheim, Red Jalapeno, Green Jalapeno, Habanero, Boonie, Serrano, Red Bell, Yellow Bell, Orange Bell, Green Bell, Ortega Diced Green Chilies and Scotch Bonnet (if available). I also use lots of celery, green onion, yellow onion, and garlic when I start out in my crock pots. I do prepare a SPICY, MILD, and even Vegetarian version (red beans and veggies - no meat).

I slow cook smoked ham hocks in each batch and then use a pressure cooker to break down hocks that didn’t cook overnight. I add Andouille Sausage as well as canned diced tomatoes. As this is a labor of love for me, I spend an inordinate amount of time adding more vegetables to the batch to really accentuate the fresh vegetable flavor and essence into the blend.

As I said, I will commit to creating a recipe that can serve as a guideline for preparing a Southern favorite comfort food. We will post it in our recipe section, hopefully before the end of this year! Get ready to cook!!

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