pinto beans made with hambone - 4 spoons
Well this was the easiest thing I have ever made and also one of the tastiest. Thanks to javamaven1 who gave me the outline of what to do.
1 lb. uncooked pinto beans
1 hambone
3/4 cup chopped carrots
3/4 cup chopped celery
3/4 cup chopped onions
2 Tbsp minced garlic (or however much or little garlic you like - I like a lot)
1 Tbsp olive oil
3 14 oz. cans of chicken broth
1-2 bay leaves
Rinse and sort the beans. Put in dutch oven and bring to a boil. Boil two minutes, then cover, take off burner and leave for an hour. Drain. (You can also soak overnight, but I tend to do the quick soak). I have no pictures of this because it is a very boring part of the process.
Chop your veggies.
Heat olive oil and garlic in dutch oven until the garlic gets to smelling yummy.
Add the veggies and saute about a minute or two.
Add the beans.
Take 2 minute break to detach child from leg.
Add hambone.
Add chicken stock and bay leaf.
Have a good laugh about how the hambone is too big to put the cover on properly.
Bring to a boil, then simmer for around 2 hours or until the beans are cooked. I let it simmer for a long time and sort of just checked on it every now and then instead of following a set time. As you can see, the fat on the bone got so tender it was able to finally fit in the pot, and allowing the broth to sit for a while resulted in a thicker soupy quality.
By the time it was done, my husband wasn't ready to eat, so I turned off the burner, then heated it up later. Before heating it back up, I removed the bone, took off any remnants of meat, chopped them and returned them to the pot.
I made cornbread to go with it.
And that was it. It was AMAZING. I wish I could tell you some secret, but the truth is that it was all that hambone. I didn't add any salt or pepper or anything - it was perfect the way it was.
1 lb. uncooked pinto beans
1 hambone
3/4 cup chopped carrots
3/4 cup chopped celery
3/4 cup chopped onions
2 Tbsp minced garlic (or however much or little garlic you like - I like a lot)
1 Tbsp olive oil
3 14 oz. cans of chicken broth
1-2 bay leaves
Rinse and sort the beans. Put in dutch oven and bring to a boil. Boil two minutes, then cover, take off burner and leave for an hour. Drain. (You can also soak overnight, but I tend to do the quick soak). I have no pictures of this because it is a very boring part of the process.
Chop your veggies.
Heat olive oil and garlic in dutch oven until the garlic gets to smelling yummy.
Add the veggies and saute about a minute or two.
Add the beans.
Take 2 minute break to detach child from leg.
Add hambone.
Add chicken stock and bay leaf.
Have a good laugh about how the hambone is too big to put the cover on properly.
Bring to a boil, then simmer for around 2 hours or until the beans are cooked. I let it simmer for a long time and sort of just checked on it every now and then instead of following a set time. As you can see, the fat on the bone got so tender it was able to finally fit in the pot, and allowing the broth to sit for a while resulted in a thicker soupy quality.
By the time it was done, my husband wasn't ready to eat, so I turned off the burner, then heated it up later. Before heating it back up, I removed the bone, took off any remnants of meat, chopped them and returned them to the pot.
I made cornbread to go with it.
And that was it. It was AMAZING. I wish I could tell you some secret, but the truth is that it was all that hambone. I didn't add any salt or pepper or anything - it was perfect the way it was.