|Meaty ham hocks||2 Pound|
|Onion||1 Large, sliced|
|Carrots||5 Large, diced|
|Green bell pepper||1 , stemmed, seeded, and cut into squares|
|Garlic||3 Clove (15 gm)|
|Canned tomatoes||56 Ounce (2 Can)|
|Canned tomato sauce||16 Ounce (2 Cans, 8 Ounce Each)|
|Chili powder||2 Teaspoon|
|Jalapeno/Fresno chiles||2 Small|
Place ham hocks and onion in a 3- to 4-quart pan; add water to cover.
Bring to a boil, then reduce heat, cover, and simmer until meat is tender when pierced, about 2 hours.
Lift out ham; discard onion and broth.
When ham is cool enough to handle, discard skin, bones, and fat; tear meat into bite-size chunks.
In a food processor or blender, combine carrots, bell pepper, garlic, parsley, tomatoes and their liquid, tomato sauce, chili powder, and chile.
Whirl until vegetables are finely chopped.
Pour vegetable mixture into a 6- to 8-quart pan.
Bring to a boil over high heat; reduce heat and simmer, uncovered, stirring occasionally, for 20 to 25 minutes.
Drain beans (reserve liquid) and stir into vegetable sauce along with ham.
Simmer, uncovered, over low heat for about 30 minutes to blend flavors; stir often.
If beans start to stick, stir in some of the reserved bean liquid.