Pinto Beans by HerbcoFood
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Ingredients:
- 1 Hardwood smoked bone-in shank ham portion.
- 32oz bag of pinto beans sorted to remove any unwanted items, i.e. rocks
- 4 stalks celery
- 2 large sweet onion
- 3 green bell peppers
- 3 poblano peppers
- 2 jalapenos
- 1 stick on unsalted butter
- 2 tbsp chopped garlic
- 3 16oz cans diced tomatoes
- 2 oz chili powder
- 2 oz cumin
- 1 bunch chopped cilantro
Directions: - The night before you plan to make the beans, sort the beans looking for any rocks or other non-beans. After sorting rinse the beans off then put in a large bowl and fill with water at least 1” above the beans if not a little more. Soaking the beans will help reduce the cook time and the texture of the beans will be at their best.
- For the ham be sure you have a large enough pot to submerge it under water. Then put the heat on high, covered, once you get a rolling boil turn the heat down to keep a constant steady boil. You are going to boil the ham for at least 3 hours until it is easy to shred and cut. The method I use to tell the ham is done boiling is the entire thing is floating in the water. Also, that you can take a fork, easily stick it into the meat and turn it with ease. The one I got this time weighed in at 9.51lbs.
- After the ham is done boiling, carefully remove it from the water and put it in a pan to begin to shred it using forks. Then after that process you can rough chop it to get the pieces of ham to be more bite size friendly. Be sure to save the bone, as well as it’s going back into the pot. Also do not throw out the water you boiled the ham in, I put it into a large bowl and set aside so I can use the pot to sauté the vegetables.
- After you are done with the ham; roughly chop the celery, onions, green bell peppers, poblano peppers, and put them through the food processor.
- In the pot you boiled the ham in begin to melt the butter, once melted, toss in the celery, onions, green bell peppers, and poblano peppers to begin to sauté. It will take about 15-20 minutes over medium/high heat stirring occasionally.
- Once the vegetables have completed sauteing add the garlic and jalapenos in whole; stir.
- Then add in the stewed tomatoes, chili powder, cumin, ham, ham bone, beans, cilantro, and then fill up the pot with the ham water. I fill it up to enough to cover everything, it’s always easy to just add more later on. I added 18 cups of the ham water to submerge everything.
- The bring everything to a boil, then set on low heat to simmer for the next 5-6 hours, stirring occasionally. After about 4 hours I like to start testing the beans for doneness.
- Once the beans are thoroughly cooked I like to serve the beans over rice with shredded sharp cheddar cheese and sliced avocado.
HerbcoFood great recipe
thank you sir. -
This sounds like a challenge
I love pinto beans and your recipe looks and read very delicious but at my house they prefer white beans so maybe I should share my secret recipe LOL!!!Well done my friend!
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This sounds like a challenge
I love pinto beans and your recipe looks and read very delicious but at my house they prefer white beans so maybe I should share my secret recipe LOL!!!Well done my friend!
Dr_Pain The type of bean is for sure going to be a regional thing for what is chosen.
-
Ingredients:
- 1 Hardwood smoked bone-in shank ham portion.
- 32oz bag of pinto beans sorted to remove any unwanted items, i.e. rocks
- 4 stalks celery
- 2 large sweet onion
- 3 green bell peppers
- 3 poblano peppers
- 2 jalapenos
- 1 stick on unsalted butter
- 2 tbsp chopped garlic
- 3 16oz cans diced tomatoes
- 2 oz chili powder
- 2 oz cumin
- 1 bunch chopped cilantro
Directions: - The night before you plan to make the beans, sort the beans looking for any rocks or other non-beans. After sorting rinse the beans off then put in a large bowl and fill with water at least 1” above the beans if not a little more. Soaking the beans will help reduce the cook time and the texture of the beans will be at their best.
- For the ham be sure you have a large enough pot to submerge it under water. Then put the heat on high, covered, once you get a rolling boil turn the heat down to keep a constant steady boil. You are going to boil the ham for at least 3 hours until it is easy to shred and cut. The method I use to tell the ham is done boiling is the entire thing is floating in the water. Also, that you can take a fork, easily stick it into the meat and turn it with ease. The one I got this time weighed in at 9.51lbs.
- After the ham is done boiling, carefully remove it from the water and put it in a pan to begin to shred it using forks. Then after that process you can rough chop it to get the pieces of ham to be more bite size friendly. Be sure to save the bone, as well as it’s going back into the pot. Also do not throw out the water you boiled the ham in, I put it into a large bowl and set aside so I can use the pot to sauté the vegetables.
- After you are done with the ham; roughly chop the celery, onions, green bell peppers, poblano peppers, and put them through the food processor.
- In the pot you boiled the ham in begin to melt the butter, once melted, toss in the celery, onions, green bell peppers, and poblano peppers to begin to sauté. It will take about 15-20 minutes over medium/high heat stirring occasionally.
- Once the vegetables have completed sauteing add the garlic and jalapenos in whole; stir.
- Then add in the stewed tomatoes, chili powder, cumin, ham, ham bone, beans, cilantro, and then fill up the pot with the ham water. I fill it up to enough to cover everything, it’s always easy to just add more later on. I added 18 cups of the ham water to submerge everything.
- The bring everything to a boil, then set on low heat to simmer for the next 5-6 hours, stirring occasionally. After about 4 hours I like to start testing the beans for doneness.
- Once the beans are thoroughly cooked I like to serve the beans over rice with shredded sharp cheddar cheese and sliced avocado.
HerbcoFood Excuse my inability to read or logically approach your method. Since you remove the ham from the pot of water and don’t dump out that water, how do you saute the veggies if your putting them in the pot that has all the water still in it? (re: step 16 and 18)
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This sounds like a challenge
I love pinto beans and your recipe looks and read very delicious but at my house they prefer white beans so maybe I should share my secret recipe LOL!!!Well done my friend!
Dr_Pain Is your white beans like a white bean or navy soup?
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Chef said in Pinto Beans by HerbcoFood:
Dr_Pain Is your white beans like a white bean or navy soup?
Typical Southern thick white beans (similar to red bean) with salt meat served over white rice. I normally go full out on a long cooking but recently I put them in a crock pot and they came out great
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HerbcoFood Excuse my inability to read or logically approach your method. Since you remove the ham from the pot of water and don’t dump out that water, how do you saute the veggies if your putting them in the pot that has all the water still in it? (re: step 16 and 18)
zbigjeff Ahh I may have accidently deleted that step, I put the water into a large bowl, so that the pot can be used for sauté action.
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zbigjeff Ahh I may have accidently deleted that step, I put the water into a large bowl, so that the pot can be used for sauté action.
HerbcoFood See, some of us do read the details. Yep, I’m smiling.
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HerbcoFood See, some of us do read the details. Yep, I’m smiling.
zbigjeff I edited it, so hopefully there aren’t any more process questions…
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Ingredients:
- 1 Hardwood smoked bone-in shank ham portion.
- 32oz bag of pinto beans sorted to remove any unwanted items, i.e. rocks
- 4 stalks celery
- 2 large sweet onion
- 3 green bell peppers
- 3 poblano peppers
- 2 jalapenos
- 1 stick on unsalted butter
- 2 tbsp chopped garlic
- 3 16oz cans diced tomatoes
- 2 oz chili powder
- 2 oz cumin
- 1 bunch chopped cilantro
Directions: - The night before you plan to make the beans, sort the beans looking for any rocks or other non-beans. After sorting rinse the beans off then put in a large bowl and fill with water at least 1” above the beans if not a little more. Soaking the beans will help reduce the cook time and the texture of the beans will be at their best.
- For the ham be sure you have a large enough pot to submerge it under water. Then put the heat on high, covered, once you get a rolling boil turn the heat down to keep a constant steady boil. You are going to boil the ham for at least 3 hours until it is easy to shred and cut. The method I use to tell the ham is done boiling is the entire thing is floating in the water. Also, that you can take a fork, easily stick it into the meat and turn it with ease. The one I got this time weighed in at 9.51lbs.
- After the ham is done boiling, carefully remove it from the water and put it in a pan to begin to shred it using forks. Then after that process you can rough chop it to get the pieces of ham to be more bite size friendly. Be sure to save the bone, as well as it’s going back into the pot. Also do not throw out the water you boiled the ham in, I put it into a large bowl and set aside so I can use the pot to sauté the vegetables.
- After you are done with the ham; roughly chop the celery, onions, green bell peppers, poblano peppers, and put them through the food processor.
- In the pot you boiled the ham in begin to melt the butter, once melted, toss in the celery, onions, green bell peppers, and poblano peppers to begin to sauté. It will take about 15-20 minutes over medium/high heat stirring occasionally.
- Once the vegetables have completed sauteing add the garlic and jalapenos in whole; stir.
- Then add in the stewed tomatoes, chili powder, cumin, ham, ham bone, beans, cilantro, and then fill up the pot with the ham water. I fill it up to enough to cover everything, it’s always easy to just add more later on. I added 18 cups of the ham water to submerge everything.
- The bring everything to a boil, then set on low heat to simmer for the next 5-6 hours, stirring occasionally. After about 4 hours I like to start testing the beans for doneness.
- Once the beans are thoroughly cooked I like to serve the beans over rice with shredded sharp cheddar cheese and sliced avocado.
HerbcoFood This looks great will definitely be trying this, minus cilantro (just not my thing).
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This sounds like a challenge
I love pinto beans and your recipe looks and read very delicious but at my house they prefer white beans so maybe I should share my secret recipe LOL!!!Well done my friend!
Dr_Pain For my ham bean soup (that it is working on as we speak) I prefer to use Great Northern Beans & Mayacoba beans. I turn my bones from the freezer into a bone broth with celery, carrots, “onioouins”, cayenne peppers, garlic, spices, etc. Brew the bone broth for several days, then strain out, add some more vegetables to the broth & ham meat & them beans & simmer. Man, whew! Now we talking.
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Dr_Pain For my ham bean soup (that it is working on as we speak) I prefer to use Great Northern Beans & Mayacoba beans. I turn my bones from the freezer into a bone broth with celery, carrots, “onioouins”, cayenne peppers, garlic, spices, etc. Brew the bone broth for several days, then strain out, add some more vegetables to the broth & ham meat & them beans & simmer. Man, whew! Now we talking.
calldoctoday HAHAHAHAHAA!!! We are bringing Justin Wilson in this thread also
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I like it when my wife uses 3 or 4 different kinds of beans reds whites pintos Limas are all good with the ham bone add carrots and celery and about any kind of vegetable she finds first day it is good but couple days later after it sits with everything it is fantastic
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I like it when my wife uses 3 or 4 different kinds of beans reds whites pintos Limas are all good with the ham bone add carrots and celery and about any kind of vegetable she finds first day it is good but couple days later after it sits with everything it is fantastic
gus4416 I’m with you. Always better after the first day.
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Dr_Pain For my ham bean soup (that it is working on as we speak) I prefer to use Great Northern Beans & Mayacoba beans. I turn my bones from the freezer into a bone broth with celery, carrots, “onioouins”, cayenne peppers, garlic, spices, etc. Brew the bone broth for several days, then strain out, add some more vegetables to the broth & ham meat & them beans & simmer. Man, whew! Now we talking.
calldoctoday man that sounds tasty. I think that bone broth or a good stock is the key to an awesome soup.
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calldoctoday man that sounds tasty. I think that bone broth or a good stock is the key to an awesome soup.
GWG8541 It’ll be ready in a day or so now, come on down & have yourself some.
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calldoctoday man that sounds tasty. I think that bone broth or a good stock is the key to an awesome soup.
GWG8541 Absolutely, that is were the great flavor comes from.
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I like it when my wife uses 3 or 4 different kinds of beans reds whites pintos Limas are all good with the ham bone add carrots and celery and about any kind of vegetable she finds first day it is good but couple days later after it sits with everything it is fantastic
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Dr_Pain It is the melding of the flavors, just like Rome, it could not happen over night, well, OK, just one night. That is it for me tonight folks. Finally got these reports done.
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Dr_Pain It is the melding of the flavors, just like Rome, it could not happen over night, well, OK, just one night. That is it for me tonight folks. Finally got these reports done.
calldoctoday said in Pinto Beans by HerbcoFood:
Dr_Pain It is the melding of the flavors, just like Rome, it could not happen over night, well, OK, just one night. That is it for me tonight folks. Finally got these reports done.
Good night! Maybe melding overnight will make me better also
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