Mexican Ham and Bean Soup

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To "quick soak" beans: Rinse and pick over beans and place in a large pot. Cover with cold water to 2 inches above beans and bring to a boil for 2 minutes. Remove from heat, cover and let sit for at least an hour. Alternatively, you can soak your beans overnight, or use rinsed, canned beans.
  • "Refresh" the dried chile by placing in very hot water for 15 - 30 minutes. Discard seeds and chop finely.
  • Drain beans and put them in a large soup pot with broth, onion, water, ham, and herbs and spices. Bring to a boil, cover lightly, and reduce heat to medium-low.
  • If you are using dried beans: Simmer 1 1/2 hours or until beans are tender. Then, stir in tomatoes (including juice if you wish) and "refreshed" chile; simmer an additional 30 minutes.
  • If you are using canned (or pre-cooked) beans: you can add the tomato and chile with the other ingredients. Cook for a total of 30 minutes or as long as you wish to develop flavours fully.
  • Discard bay leaves.
  • Serve in bowls garnished with cilantro and a squeeze of lime.
  • This freezes well, just freeze (without lime or cilantro) in 1 or 2 serving portions. Thaw in the fridge or microwave straight from frozen. A squeeze of lime after reheating really "freshens" this up after freezing.
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