Irma's Pinto Beans and Smoked Ham Shanks

Recipe by Pierre Dance
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READY IN: 20hrs
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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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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