Old West Pinto Beans with Ham
Nice and smoky from the smoked Ham Shank and well seasoned but not “hot,” these Pinto Beans will be a welcome addition to your next family gathering! I prep my beans using the quick soak method but if you like you can certainly just soak the dry beans over night. Count on a cooking time of 2-1/4 to 2-1/2 hours plus the 1 hour soaking time. Worth every minute!
Servings Prep Time
8-10Servings 15Minutes
Cook Time Passive Time
2-1/4Hours 1Hour Soak
Servings Prep Time
8-10Servings 15Minutes
Cook Time Passive Time
2-1/4Hours 1Hour Soak
Ingredients
Pre-Soak Beans
Cooking Pinto Beans
Instructions
Soaking the Beans
  1. QUICK SOAK: Place the dry beans in a large kettle and cover with 6 cups water. Bring to a boil and boil for two minutes. Then remove from heat and let sit for one hour. Drain and rinse the beans and return them to the kettle.
Old West Pinto Beans
  1. Add enough water to the kettle to cover the soaked beans by at least one inch. Add all the remaining ingredients to the kettle.
  2. Cover and bring to a boil. Lower the heat to low and simmer covered for one hour.
  3. Remove the lid, raise the heat to medium low and cook uncovered for another hour and 15 minutes until the beans are tender, stirring occasionally. You should still have water in the kettle but not real soupy.
  4. Remove the ham shank from the kettle and pull off the meat. Dice the ham and return it to the kettle of beans.
  5. Stir the chopped ham into the beans and heat through. Serve with a cast iron skillet full of cornbread and enjoy!
  6. So satisfying! Pure comfort food best shared with a great bunch of family and/ or friends.
  7. Thank you friends, for stopping by today. I truly appreciate you all! Wishing you all a taste of the old West with visions of wagon trains and pioneers heading down the Oregon Trail with that ever present kettle of Pinto Beans on the fire!
  8. Journey on! Hugs and much love from me, Karen, TJG Please visit my website and leave me a comment: www.thejourneygirl.com

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