Pinto Bean Soup (Pintos & Ham)... Simply Delicious
Ready In: 3 hrs
Serves: 6-8
Ingredients
- 1 leftover meaty ham bone (or 2 Ham Hocks)
- 24 ounces dried pinto beans, sometimes I use 2 to 1 ratio of pintos to white beans
- 1 (15 ounce) can diced tomatoes (undrained)
- 1⁄2 teaspoon extra spicy Mrs. Dash seasoning mix
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon fresh ground black pepper
- 1 teaspoon salt (or less if salt is a concern... still delicious)
- 1 -2 tablespoon dried parsley flakes
- 1⁄2 yellow onion, coarsely chopped (or sliced)
- 1⁄2 red onion, coarsely chopped (or sliced)
Directions
- Sort dry beans removing broken beans and any foreign debris. Rinse the beans.
- Soak overnight in a large bowl covered by 2-inches of water (slow soak) -or- put in a stock pot covered by 2-inches of water; bring to a boil for 2 minutes; remove from heat and leave covered for 1-hour (quick soak).
- Drain and rinse the beans. Return to a stock pot covered by 1-inch of water.
- Add all the remaining ingredients except for the ham bone; stir to mix well.
- Nestle the ham bone into the bed of beans, cover and bring to a boil.
- Reduce heat to a low simmer for about 3 hours,occasionally stirring gently in the beans under the hambone -or- until the beans are tender.
- Carefully lift the ham bone (or hocks) from the soup and place on a board so the lean meat can be cleaned from the bones. Return the lean meat to the soup. Discard the bones.
- Enjoy with hot cornbread!
- Freezes well.
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