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Cowboy beans with ham hock, chorizo & chilli Crema


  • The day before serving, soak the red beans in cold water to cover overnight.
  • When ready, put the beans, ham hock, bay leaves, garlic and chillies in a very large heavy-bottomed pot with the stock and enough cold water to cover. Then simmer for about 2 hours until the beans and ham are tender, adding more water as necessary (should be soupy). Remove the hock and, when cool enough to handle, discard the bones and any fat or sinew, and dice the meat.
  • Heat a little oil in a heavy-bottomed pan and gently sauté the red onion, chorizo and bacon until tender, stirring now and again. Then add to the pot with 2 heaped tbsp chopped coriander and taste for seasoning.
  • To make the Crema, combine the sour cream with 1 sliced chilli, 2 heaped tbsp chopped coriander and the lime juice.
  • Mound the beans in individual bowls, sprinkle with the Crema and serve with warm tortillas.



  • 2 cups dried red kidney beans
  • 1 smoked ham hock
  • 2 bay leaves
  • 3 whole garlic cloves, peeled
  • 2-3 small red chillies
  • 1½-2 litres chicken stock
  • olive oil
  • 1 medium red onion, finely chopped
  • 2 chorizo, diced
  • 4 streaky bacon rashers, diced
  • 1 bunch fresh coriander, chopped
  • ½ cup sour cream
  • juice of ½ lime
  • warm tortillas

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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