Irmas Pinto Beans And Smoked Ham Shanks Recipes

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IRMA'S PINTO BEANS AND SMOKED HAM SHANKS



Irma's Pinto Beans and Smoked Ham Shanks image

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

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

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.

SOMALI STEW - MARAQ (PRONOUNCED MAH-RUHK)



Somali Stew - Maraq (pronounced MAH-ruhk) image

This is a wonderfully flavored stew from "Extending the Table". One of my favorites to serve with "Injera" (see my other recipes) Add hot chili peppers or ground red pepper for a spicy stew.

Provided by luvinlif2k

Categories     Stew

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 15

1 onion, chopped
1 -2 tablespoon oil
1 lb stewing beef, cubed
2 large tomatoes, chopped
1 cup squash, cubed
2 -3 okra, sliced
3 carrots, sliced
6 ounces tomato paste
2 cups water, divided (or enough for stew consistency)
1 large potato, cubed
1 large green pepper, chopped
1 tablespoon salt
1 tablespoon ground cumin
2 -3 cloves garlic, minced
1/3-1/2 cup cilantro, finely chopped

Steps:

  • In a large heavy saucepan, saute onion in 1-2 Tbsp.
  • oil.
  • Add and brown beef.
  • Add tomatoes and cook 10 minutes over high heat, stirring occasionally.
  • Add squash, okra, carrots, tomato paste, and 1 c.
  • water.
  • Continue to cook on high 5 minutes.
  • Add potato, green pepper, salt, cumin, garlic, cilantro, and 1 c.
  • water (or enough for thick stew consistency) Simmer until meat and vegetables are tender.
  • Serve over rice or with"Injera- Ethiopian Flat Bread" known as canjeero in Somalia.

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