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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Ham & Pinto Bean Soup Recipe

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This recipe for Ham & Pinto Bean Soup is from Heather's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
8 cups Water
1/2 lb dried Pinto Beans
1 cup Cooked Ham (cubed), plus Ham Bone
1 Bay Leaf
1 clove Garlic, pressed
Tomato/Chicken bouillon cube
1 tsp. Black Pepper
2-3 Jalapeņos
1 Onion (chopped)
Cilantro (optional)

Directions:
Directions:
Pinto Beans: Wash beans and sort out the bad ones. Soak over night. Or if need same day, boil 2 minutes then cover and let stand for 1 hour. Always drain off soaking water and give final rinse before starting recipe.

Soup: Add cleaned beans, ham with bone, bay leaf, garlic, bouillon cube and black pepper to water. Add 1-2 jalapeņos sliced and one jalapeņo left whole. Add most of chopped onion, leaving some out for garnish.

Simmer 3 to 4 hours - when done most of onion and pepper will have dissolved & broth will have thickened a little and be light brown "bean" colored. May need to add extra water during the 3-4 hrs if it cooks down too much. Throw out bone and bay leaf at the end.

Garnish with cilantro and chopped onion when serving if you want to give a little Mexican flare.

Number Of Servings:
Number Of Servings:
8+
Personal Notes:
Personal Notes:
Perfect recipe for using leftover Christmas ham and ham bone.

 

 

 

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