Simple Pinto Bean and Ham Soup |
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Prep Time: 10 Minutes Cook Time: 1200 Minutes |
Ready In: 1210 Minutes Servings: 8 |
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A Shadows simple original soup made with counrty ham bone leftover from a 13 pound Smithsfield country cured ham. Ingredients:
1 ham bone, leftover from 13 lb country ham |
12 quarts water |
5 bay leaves |
1 tablespoon celery seed |
1 tablespoon mustard seeds |
2 tablespoons red pepper flakes |
1 onion, rough chopped |
2 cups pinto beans, washed and picked over |
water, to cover beans |
Directions:
1. Place ham bone in a 12 quart soup pan.
2. Add the water, bay leaves, celery seed, mustard seed, and chopped onion.
3. Bring to a boil.
4. Boil for about an hour, lower heat to a simmer.
5. Add red pepper flakes.
6. Cover and continue to simmer for an addition 17 hours.
7. Skim any skum from top as simmering progresses.
8. Meanwhile place pinto beans in a large pan and cover with water .
9. Soak beans over night or at least 8 hours.
10. Remove lid from ham broth.
11. Add beans and enough water to bring back up to starting volume of liquid.
12. Bring back to a boil.
13. Simmer uncovered for 2 hours.
14. Serve.
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