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Irma's Pinto Beans and Smoked Ham Shanks

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.

Ready In:
20hrs
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Pierre Dance
Contributor
@Pierre Dance
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"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."
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  1. Chef 565650 Jim
    Very tasty dish that had a wonderful aroma when cooking and a great flavor when plated. For the weak of heart, back up on the jalapenos and start with one only. My wife cannot take the heat. Add some however - it really adds to the flavor & the black bits of the pepper skin look great on the top of the broth. I used a ham bone from Thanksgiving & saw no need to use vegetable stock - and water worked just fine. Shred some fresh cilanthro on top of the bowls when plating for a nice vibrant green color & a complimentary flavor to the oregano, cumin, & thyme. Enjoy!
    Reply
  2. clay russell
    very yummy! i used 2 of the largest ham hocks i could find (meatier) and added 1/2 lb cooked ham during the last 2 hours. i also left the seeds in the jalapenos and it was zesty.
    Reply
  3. ROSAMARIA
    It was wonderful. I didn't use my crock. Just on the stove. I didn't change a thing. Rosamaria
    Reply
  4. Pierre Dance
    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.
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