Pinto Beans and Ham

This recipe dates way back in my family. It has been passed down at least three generations if not more than that and is by far one of my favorite family meals. My Grandfather, who had a rough childhood, used to eat this growing up. It was super inexpensive to make and only has three ingredients. All you need is a ham bone, dried beans, and some water. Some very basic ingredients that make a spectacular dish. It may not be the prettiest thing you've ever eaten but it will be the tastiest.

Ingredients:

1 ham bone

1 (16 oz) package of dried pinto or cranberry beans

water (between 8-12 cups water) 

In a large bowl or pot, add beans and about 6-8 cups of water. Cover and allow the beans soak overnight, at least 6-8 hours. 

We always get our ham bone from Honey Baked Ham and usually buy 2 or 3 and put the extras in the freezer. Usually there is almost too much meat on the bone and we always cut some off and make ham sandwiches before we make this soup. 

Place the ham bone in a large stock pot. You will want to fill the pot with enough water so that the water goes halfway up the ham (about 8-12 cups). 

Below is how much water we usually use. Our family has been making this so long we just eyeball it. You can always add more water later in the process if you need to. 

Bring the water to a boil, cover, reduce the heat to low and let simmer for 1-2 hours or until it starts to fall off the bone. You will want to turn the ham bone over 2 to 3 times during the cooking process. This will ensure that all of the meat get boiled and falls off the bone. 

Once the ham is falling off the bone and the liquid is a golden color, turn off the heat and remove the ham and bone from the stockpot and set it aside. Your house will start to smell heavenly at this point! 

When the ham and bone have cooled down, pick through the ham and remove all the bones and fatty pieces. 

Drain the soaked beans and rinse them in cold water. 

Add the drained beans to the to the stockpot with the reduced down ham liquid (aka liquid gold). Bring the beans to a boil over medium heat.  

Once the beans have started to boil, reduce the heat to medium-low and stir back in the ham to the stockpot. 

Stirring occasionally to prevent sticking, cook the ham and beans covered for about 1 & 1/2 hours or until the beans are tender.  

Once the beans are tender, remove the pot from the heat and serve with cornbread and chow chow. 

I hope that you enjoy this Southern comfort dish! 

'Till next time,
Caroline