HAM SHANKS AND BEANS RECIPES

Name: Irma's Pinto Beans and Smoked Ham Shanks
Yield: 10 serving(s)
Ingredients: 1 lb pinto beans; 2 -3 tablespoons olive oil; 2 onions, coursely chopped; 3 stalks celery, chopped; 1/2 lb baby carrots, quartered lengthwise; 4 jalapenos, whole; 4 cloves garlic, minced; 1 tablespoon oregano, crushed; 2 teaspoons freshly ground cumin seeds; 1 teaspoon dried thyme; 2 smoked ham, shanks (like ham hocks but less fat-more meat); 2 quarts vegetable stock; 3 cups cooked basmati rice

IRMA'S PINTO BEANS AND SMOKED HAM SHANKS RECIPE - FOOD.COM

Irma's Pinto Beans and Smoked Ham Shanks Recipe - Food.com image

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.

Total Time 2

Prep Time 1

Cook Time 1

Yield 10 serving(s)

Number Of Ingredients 13

Ingredients

1 lb pinto beans
2 -3 tablespoons olive oil
2 onions, coursely chopped
3 stalks celery, chopped
1/2 lb baby carrots, quartered lengthwise
4 jalapenos, whole
4 cloves garlic, minced
1 tablespoon oregano, crushed
2 teaspoons freshly ground cumin seeds
1 teaspoon dried thyme
2 smoked ham, shanks (like ham hocks but less fat-more meat)
2 quarts vegetable stock
3 cups cooked basmati rice

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.

Nutrition Facts : Calories 318.7, FatContent 4.8, SaturatedFatContent 0.8, CholesterolContent 0, SodiumContent 33.4, CarbohydrateContent 60.3, FiberContent 7.3, SugarContent 3.1, ProteinContent 9.2

HAM HOCKS AND BEANS RECIPE - FOOD.COM

Ham Hocks and Beans Recipe - Food.com image

Comfort food at its best. Many people will tell you to soak your beans first (however, I have been told that you should soak dry beans when using a pressure cooker. Please follow manufactorers instructions in this case). I never do. I just wash them and cook them as below. For a really hearty winter meal, serve these with a loaf of hot fresh bread or a pan of corn bread and a pan of old fashioned crisp fried potatoes. These may also be made in the pressure cooker and crockpot.

Total Time 4 hours 10 minutes

Prep Time 10 minutes

Cook Time 4 hours

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 bag dry beans (my favorite is a 15 bean mix)
4 -6 ham hocks
1 large onion, chopped
6 cloves garlic, minced (more if desired)
1 large bay leaf
1 tablespoon oregano
1 teaspoon pepper
salt

Steps:

Wash beans and remove all gravel and such.
Place beans, ham hocks, onions and garlic in a large dutch oven filled with water.
Add spices.
Bring to boil.
Simmer on med-low heat for 4 to 5 hours, adding more water as needed.
Remove hamhocks when they are tender and falling apart; allow to cool so they can be handled.
Remove meat from ham hocks (discarding fat and bones) and return to the soup.

Nutrition Facts : Calories 11.9, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 1.2, CarbohydrateContent 2.8, FiberContent 0.5, SugarContent 0.8, ProteinContent 0.4

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