<![CDATA[Pinto Beans by HerbcoFood]]>Ingredients:

  1. 1 Hardwood smoked bone-in shank ham portion.
  2. 32oz bag of pinto beans sorted to remove any unwanted items, i.e. rocks
  3. 4 stalks celery
  4. 2 large sweet onion
  5. 3 green bell peppers
  6. 3 poblano peppers
  7. 2 jalapenos
  8. 1 stick on unsalted butter
  9. 2 tbsp chopped garlic
  10. 3 16oz cans diced tomatoes
  11. 2 oz chili powder
  12. 2 oz cumin
  13. 1 bunch chopped cilantro
    Directions:
  14. 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.
  15. 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.
  16. 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.
  17. After you are done with the ham; roughly chop the celery, onions, green bell peppers, poblano peppers, and put them through the food processor.
  18. 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.
  19. Once the vegetables have completed sauteing add the garlic and jalapenos in whole; stir.
  20. 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.
  21. 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.
  22. Once the beans are thoroughly cooked I like to serve the beans over rice with shredded sharp cheddar cheese and sliced avocado.

5477E9B1-F509-4A33-83A2-8EDD81C86628.JPG

]]>https://waltonsdev.nodebb.com/topic/4499/pinto-beans-by-herbcofoodRSS for NodeThu, 10 Sep 2026 23:10:42 GMTTue, 02 Nov 2021 00:44:10 GMT60<![CDATA[Reply to Pinto Beans by HerbcoFood on Wed, 03 Nov 2021 15:22:27 GMT]]>My wife and kids generally dislike pinto beans, but this may be a winning recipe for them. Thanks

]]>https://waltonsdev.nodebb.com/post/54764https://waltonsdev.nodebb.com/post/54764Wed, 03 Nov 2021 15:22:27 GMT<![CDATA[Reply to Pinto Beans by HerbcoFood on Wed, 03 Nov 2021 11:51:55 GMT]]>cdavis I let mine sit over night before I put it away in serving sizes to be frozen. Man the chili powder getting a chance to sit over night was popping with flavor the next evening.

]]>https://waltonsdev.nodebb.com/post/54706https://waltonsdev.nodebb.com/post/54706Wed, 03 Nov 2021 11:51:55 GMT<![CDATA[Reply to Pinto Beans by HerbcoFood on Wed, 03 Nov 2021 11:06:08 GMT]]>gus4416 I like to let things sit at least overnight, I think it really melds the flavors but most times I have to try things right away.

]]>https://waltonsdev.nodebb.com/post/54704https://waltonsdev.nodebb.com/post/54704Wed, 03 Nov 2021 11:06:08 GMT<![CDATA[Reply to Pinto Beans by HerbcoFood on Wed, 03 Nov 2021 03:53:47 GMT]]>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

]]>https://waltonsdev.nodebb.com/post/54700https://waltonsdev.nodebb.com/post/54700Wed, 03 Nov 2021 03:53:47 GMT<![CDATA[Reply to Pinto Beans by HerbcoFood on Wed, 03 Nov 2021 03:46:45 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/54699https://waltonsdev.nodebb.com/post/54699Wed, 03 Nov 2021 03:46:45 GMT<![CDATA[Reply to Pinto Beans by HerbcoFood on Wed, 03 Nov 2021 02:07:31 GMT]]>gus4416 that sit period is the key to a good gumbo also

]]>https://waltonsdev.nodebb.com/post/54692https://waltonsdev.nodebb.com/post/54692Wed, 03 Nov 2021 02:07:31 GMT<![CDATA[Reply to Pinto Beans by HerbcoFood on Wed, 03 Nov 2021 01:57:25 GMT]]>GWG8541 Absolutely, that is were the great flavor comes from.

]]>https://waltonsdev.nodebb.com/post/54691https://waltonsdev.nodebb.com/post/54691Wed, 03 Nov 2021 01:57:25 GMT<![CDATA[Reply to Pinto Beans by HerbcoFood on Wed, 03 Nov 2021 01:44:27 GMT]]>GWG8541 It’ll be ready in a day or so now, come on down & have yourself some.

]]>https://waltonsdev.nodebb.com/post/54688https://waltonsdev.nodebb.com/post/54688Wed, 03 Nov 2021 01:44:27 GMT<![CDATA[Reply to Pinto Beans by HerbcoFood on Wed, 03 Nov 2021 01:40:18 GMT]]>calldoctoday man that sounds tasty. I think that bone broth or a good stock is the key to an awesome soup.

]]>https://waltonsdev.nodebb.com/post/54687https://waltonsdev.nodebb.com/post/54687Wed, 03 Nov 2021 01:40:18 GMT<![CDATA[Reply to Pinto Beans by HerbcoFood on Wed, 03 Nov 2021 01:09:47 GMT]]>gus4416 I’m with you. Always better after the first day.

]]>https://waltonsdev.nodebb.com/post/54679https://waltonsdev.nodebb.com/post/54679Wed, 03 Nov 2021 01:09:47 GMT<![CDATA[Reply to Pinto Beans by HerbcoFood on Tue, 02 Nov 2021 20:31:37 GMT]]>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

]]>https://waltonsdev.nodebb.com/post/54645https://waltonsdev.nodebb.com/post/54645Tue, 02 Nov 2021 20:31:37 GMT<![CDATA[Reply to Pinto Beans by HerbcoFood on Tue, 02 Nov 2021 19:41:52 GMT]]>calldoctoday HAHAHAHAHAA!!! We are bringing Justin Wilson in this thread also 😉

]]>https://waltonsdev.nodebb.com/post/54623https://waltonsdev.nodebb.com/post/54623Tue, 02 Nov 2021 19:41:52 GMT<![CDATA[Reply to Pinto Beans by HerbcoFood on Tue, 02 Nov 2021 19:40:34 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/54622https://waltonsdev.nodebb.com/post/54622Tue, 02 Nov 2021 19:40:34 GMT<![CDATA[Reply to Pinto Beans by HerbcoFood on Tue, 02 Nov 2021 15:59:21 GMT]]>HerbcoFood This looks great will definitely be trying this, minus cilantro (just not my thing).

]]>https://waltonsdev.nodebb.com/post/54560https://waltonsdev.nodebb.com/post/54560Tue, 02 Nov 2021 15:59:21 GMT<![CDATA[Reply to Pinto Beans by HerbcoFood on Tue, 02 Nov 2021 15:25:55 GMT]]>zbigjeff I edited it, so hopefully there aren’t any more process questions…

]]>https://waltonsdev.nodebb.com/post/54551https://waltonsdev.nodebb.com/post/54551Tue, 02 Nov 2021 15:25:55 GMT<![CDATA[Reply to Pinto Beans by HerbcoFood on Tue, 02 Nov 2021 15:24:08 GMT]]>HerbcoFood See, some of us do read the details. Yep, I’m smiling.

]]>https://waltonsdev.nodebb.com/post/54550https://waltonsdev.nodebb.com/post/54550Tue, 02 Nov 2021 15:24:08 GMT<![CDATA[Reply to Pinto Beans by HerbcoFood on Tue, 02 Nov 2021 14:29:27 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/54529https://waltonsdev.nodebb.com/post/54529Tue, 02 Nov 2021 14:29:27 GMT<![CDATA[Reply to Pinto Beans by HerbcoFood on Tue, 02 Nov 2021 14:19:23 GMT]]>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

]]>https://waltonsdev.nodebb.com/post/54524https://waltonsdev.nodebb.com/post/54524Tue, 02 Nov 2021 14:19:23 GMT<![CDATA[Reply to Pinto Beans by HerbcoFood on Tue, 02 Nov 2021 14:07:36 GMT]]>Dr_Pain Is your white beans like a white bean or navy soup?

]]>https://waltonsdev.nodebb.com/post/54519https://waltonsdev.nodebb.com/post/54519Tue, 02 Nov 2021 14:07:36 GMT<![CDATA[Reply to Pinto Beans by HerbcoFood on Tue, 02 Nov 2021 14:02:45 GMT]]>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)

]]>https://waltonsdev.nodebb.com/post/54515https://waltonsdev.nodebb.com/post/54515Tue, 02 Nov 2021 14:02:45 GMT<![CDATA[Reply to Pinto Beans by HerbcoFood on Tue, 02 Nov 2021 13:43:29 GMT]]>Dr_Pain The type of bean is for sure going to be a regional thing for what is chosen.

]]>https://waltonsdev.nodebb.com/post/54512https://waltonsdev.nodebb.com/post/54512Tue, 02 Nov 2021 13:43:29 GMT<![CDATA[Reply to Pinto Beans by HerbcoFood on Tue, 02 Nov 2021 13:26:02 GMT]]>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!

]]>https://waltonsdev.nodebb.com/post/54504https://waltonsdev.nodebb.com/post/54504Tue, 02 Nov 2021 13:26:02 GMT<![CDATA[Reply to Pinto Beans by HerbcoFood on Tue, 02 Nov 2021 13:15:37 GMT]]>HerbcoFood great recipe 😋 thank you sir.

]]>https://waltonsdev.nodebb.com/post/54500https://waltonsdev.nodebb.com/post/54500Tue, 02 Nov 2021 13:15:37 GMT<![CDATA[Reply to Pinto Beans by HerbcoFood on Tue, 02 Nov 2021 11:49:36 GMT]]>GWG8541 I love diced avocado in warm food, the creaminess it adds a different texture and flavor morsels.

]]>https://waltonsdev.nodebb.com/post/54492https://waltonsdev.nodebb.com/post/54492Tue, 02 Nov 2021 11:49:36 GMT