Irmas Pinto Beans And Smoked Ham Shanks Recipes
IRMA'S PINTO BEANS AND SMOKED HAM SHANKS
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.
Provided by Pierre Dance
Categories Ham
Time 20h
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Sort and wash Beans.
- cover with water (they will double in bulk.) Cover the pot and let soak overnight in frig.
- In the morning bring the Stock to a boil on the stovetop.
- Drain and rinse the Beans.
- Meanwhile, Char the Jalapenos to remove the skins.
- Pierce the stim end with a bamboo skewer to use as a handle.
- Hold over a gas flame or use a propane tourch.
- Remove the stem, quarter, remove the seeds and vains.
- Finely mince.
- Saute all of the vegetables'til tender.
- Place all ingredients in crock pot and top off with boiling Stock.
- Stir.
- Cover, cook on low 8-10 hours.
- Remove Ham Shanks, trim skin and fat, debone and cut meat into bite-sized pieces. Return to pot and mix well.
- Serve on a bed of cooked rice, topped with Creme Fraiche or Sour Cream and fresh chopped Cilantro.
LENTIL-LIMA BEAN SOUP WITH SMOKED HAM
This is a twist on the traditional lentil soup, as it uses lima beans and smoked ham in addition to the lentils. It is from the R.S.V.P. section of a December 1985 issue of Bon Appetit magazine and was requested from The Buttercup Bakery in Berkeley, California. This recipe doubles or triples well and also freezes well.
Provided by Leslie in Texas
Categories Ham
Time 1h25m
Yield 1 quart
Number Of Ingredients 11
Steps:
- Combine lima beans and enough cold water to cover in small saucepan.
- Simmer until beans are just tender, adding more water as necessary to keep beans covered, about 45 minutes.
- (Cooking times will vary depending on dryness of beans.).
- While limas are simmering, melt butter in large saucepan over medium-low heat.
- Add onions,celery tops,carrot top and garlic and cook until onion is soft, stirring occasionally, about 15 minutes.
- Roughly puree onion mixture in food processor and return to saucepan.
- Add celery,carrot,stock,lentils,ham,bay leaf and pepper and simmer until lentils are tender, about 30 minutes.
- Add lima beans and cooking liquid to saucepan and simmer 10 minutes.
- Cool completely to allow flavors to mellow.
- Season to taste with salt, remove bay leaf and reheat soup gently before serving.
Nutrition Facts : Calories 1051.8, Fat 28, SaturatedFat 16.4, Cholesterol 61.1, Sodium 4043.9, Carbohydrate 142, Fiber 54.7, Sugar 19.3, Protein 61.8
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