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In a 6-quart Dutch oven, combine beans and 6 cups water. Bring to a boil; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans in 6 cups water in pan. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse the beans.
Return the beans to the pot. Add the remaining 8 cups water, wine (or broth), bell pepper, onion, tomato, garlic and chile pepper. Bring to a boil; add beef brisket and ham hock. Return to a boil; reduce heat. Cover and simmer for about 1 1/2 hours or until beans and meat are tender. Remove ham hock; set aside to cool. Mash the beans slightly. Add potato to the bean mixture. Return to boiling; reduce heat. Cover and simmer about 15 minutes more or until the potato is tender. When the ham is cool enough to handle, cut the meat from the bone; discard bone. Cut the ham into bite-size pieces; stir into the soup. Stir in salt and black pepper.