Serves 6 to 8


  • 2 Tbsp. extra-virgin olive oil
  • 1 onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 2 stalks celery, finely chopped
  • 2 cloves garlic, thinly sliced
  • 1 pound dry red kidney beans
  • 1 large smoked ham hock
  • 1 Tbsp. chili powder
  • 1 Tbsp. chopped, fresh thyme
  • 2 bay leaves
  • Kosher salt and freshly ground black pepper
  • Cooked white rice for serving
  • Hot sauce for serving

    In a large, deep pot or Dutch oven, heat the oil over medium-high heat. Add the onion and sauté until soft, about 5 minutes. Add the bell pepper, celery and garlic and sauté 3 minutes longer. Add the beans, hock, chili powder, thyme and bay leaves and cover with water, about 8 cups. Bring to a boil, partially cover and cook for 30 minutes. Reduce the heat to medium-low, cover and simmer for 2 hours. The beans should be tender. Remove and discard the bay leaves. Remove the hock and mash the beans a bit with the back of a ladle.

    Pull the meat off the hock, shred it and return the meat to the pot. Discard the bone. Season with salt and freshly ground black pepper. Continue to simmer for at least 30 minutes longer.

    Serve the beans over white rice with hot sauce on the side.

    Excerpted from MARIO BATALI BIG AMERICAN COOKBOOK, by Mario Batali and Jim Webster. Copyright © 2016 by Mario Batali LLC. Used by arrangement with Grand Central Publishing. All rights reserved.

    Next Story