Irma's Pinto Beans and Smoked Ham Shanks |
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Prep Time: 600 Minutes Cook Time: 600 Minutes |
Ready In: 1200 Minutes Servings: 10 |
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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. Ingredients:
1 lb pinto beans |
2 -3 tablespoons olive oil |
2 onions, coursely chopped |
3 stalks celery, chopped |
1/2 lb baby carrots, quartered lengthwise |
4 jalapenos, whole |
4 cloves garlic, minced |
1 tablespoon oregano, crushed |
2 teaspoons freshly ground cumin seeds |
1 teaspoon dried thyme |
2 smoked ham, shanks (like ham hocks but less fat-more meat) |
2 quarts vegetable stock |
3 cups cooked basmati rice |
Directions:
1. Sort and wash Beans.
2. cover with water (they will double in bulk.) Cover the pot and let soak overnight in frig.
3. In the morning bring the Stock to a boil on the stovetop.
4. Drain and rinse the Beans.
5. Meanwhile, Char the Jalapenos to remove the skins.
6. Pierce the stim end with a bamboo skewer to use as a handle.
7. Hold over a gas flame or use a propane tourch.
8. Remove the stem, quarter, remove the seeds and vains.
9. Finely mince.
10. Saute all of the vegetables'til tender.
11. Place all ingredients in crock pot and top off with boiling Stock.
12. Stir.
13. Cover, cook on low 8-10 hours.
14. Remove Ham Shanks, trim skin and fat, debone and cut meat into bite-sized pieces. Return to pot and mix well.
15. Serve on a bed of cooked rice, topped with Creme Fraiche or Sour Cream and fresh chopped Cilantro.
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