Simple Pinto Bean and Ham Soup

Chef Shadows's Note:

A Shadows simple original soup made with counrty ham bone leftover from a 13 pound Smithsfield country cured ham.

• Total Time: 20 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 20 hrs

Ingredients:

Serves: 24

Yield: 24.0 pint se ...

• 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 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.