Irmas Pinto Beans And Smoked Ham Shanks Food
PINTO BEANS AND HAM HOCKS
Note: To speed up cooking of beans and reduce the gas beans produce, soak beans in cold water overnight or for three hours during the day. You can also use the ham hocks as your meat side dish. However, ham hocks are a high-fat food.
Provided by Gaelige Coinnaigh
Categories One Dish Meal
Time 2h40m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Boil ham hocks on high heat for 45 minutes.
- Add all seasonings except hot sauce and onion. Continue boiling for 20 minutes.
- Add pinto beans, hot sauce, and onion. Boil on medium heat until beans are done to taste (usually I go for about 1 1/2 hours).
- Serve with rice and a meat side dish. Tastes even better the 2nd day!
Nutrition Facts : Calories 399, Fat 1.4, SaturatedFat 0.3, Sodium 190.5, Carbohydrate 72.1, Fiber 17.8, Sugar 2.7, Protein 24.5
IRMA'S PINTO BEANS AND SMOKED HAM SHANKS
In the early sixty's I lived in Yuma Arizona. I was "adopted" by my friend Rick Ramirez's Family. His Mom, Irma, pronounced 'ear-mah' was world champion at making simple ingredients taste Heavenly. This is one of her's.
Provided by Pierre Dance
Categories Ham
Time 20h
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Sort and wash Beans.
- cover with water (they will double in bulk.) Cover the pot and let soak overnight in frig.
- In the morning bring the Stock to a boil on the stovetop.
- Drain and rinse the Beans.
- Meanwhile, Char the Jalapenos to remove the skins.
- Pierce the stim end with a bamboo skewer to use as a handle.
- Hold over a gas flame or use a propane tourch.
- Remove the stem, quarter, remove the seeds and vains.
- Finely mince.
- Saute all of the vegetables'til tender.
- Place all ingredients in crock pot and top off with boiling Stock.
- Stir.
- Cover, cook on low 8-10 hours.
- Remove Ham Shanks, trim skin and fat, debone and cut meat into bite-sized pieces. Return to pot and mix well.
- Serve on a bed of cooked rice, topped with Creme Fraiche or Sour Cream and fresh chopped Cilantro.
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