Guam Food Guy's famous spicy ham hocks and red beans recipe
Well it’s been a while since I was tasked with putting a recipe on paper even though it was electronic!
For the past few years I’ve been honoring a tradition of fixing Spicy Ham Hocks and Red Beans for my fellow co-workers during our annual Thanksgiving Party (it’s happened during some Christmas parties, too). I usually make the Spicy Ham Hocks and Beans and a Mild Ham Hocks and Beans for those who can’t handle the heat and spiciness.
For this year’s Thanksgiving feast I made 2 crock pots of Spicy and one crock pot that was mild, and for the first time, I made one crock pot for Zee that was vegetarian (using Tempeh as a meat substitute). This tempeh was smokey bacon flavored.
The photo collage shows some stages of the process . As you can see, I use a lot of fresh vegetables, which is the secret to the deep flavors I get in my Ham Hocks and Beans.
I spend a lot of time hovering over my pots as they are cooking. What I was doing is production cooking with home technology. It always turns out pretty good, and I receive positive comments from chefs about the taste.
Yes, this is home cooking inspired by my mom, Toni Stewart. I’ve just kicked it up a few notches and degrees with an abundance of peppery add-ins!