In crock pot combine:
1 ham bone (with small amount of meat still on it) and broth or 1 ham hock
1 rib of celery, chopped with leaves
1 onion, chopped
2 cloves garlic, chopped
1 lb. dry pinto beans that have been washed
optional – 1 whole hot pepper (chop, if high heat is desired)
Cover all with water to an inch or so from the top of crock. Cook on high all day (5-6 hours). Taste test broth. Depending on amount of salt in ham, salt may need to be added as beans absorb salt. Before serving, remove ham bone. Allow bone to cool about 10 minutes. Remove meat, cutting into bite-sized pieces and adding back into the crockpot.
Good served with crusty cornbread, baked in a cast iron skillet.
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3 comments:
After holiday cooking, a ham bone is usually left in someone's pan. Stick it in a bread bag in the freezer until a dreary winter day is forecasted. Pull it out then for this down-home soup.
This soup leftover is great as refried beans in tortillas. It is easier to mash beans while cold. Add cummin, chili powder and cayenne pepper to taste.
Just made this soup the other day...It was excellent! I had to add a bit of salt to bring the flavor to full force. Froze the leftovers for those busy times soon to come...
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