SIMPLE PINTO BEAN AND HAM SOUP
A Shadows simple original soup made with counrty ham bone leftover from a 13 pound Smithsfield country cured ham.
Provided by Chef Shadows
Categories Clear Soup
Time 20h10m
Yield 24 pint servings, 24 serving(s)
Number Of Ingredients 9
Steps:
- Place ham bone in a 12 quart soup pan.
- Add the water, bay leaves, celery seed, mustard seed, and chopped onion.
- Bring to a boil.
- Boil for about an hour, lower heat to a simmer.
- Add red pepper flakes.
- Cover and continue to simmer for an addition 17 hours.
- Skim any skum from top as simmering progresses.
- Meanwhile place pinto beans in a large pan and cover with water .
- Soak beans over night or at least 8 hours.
- Remove lid from ham broth.
- Add beans and enough water to bring back up to starting volume of liquid.
- Bring back to a boil.
- Simmer uncovered for 2 hours.
- Serve.
PINTO BEAN SOUP (PINTOS & HAM)... SIMPLY DELICIOUS
The aroma filling the house as these cook will tantalize and smell so delicious that you will hardly be able to wait for the beans to become tender for a taste of these "simply delicious" pintos! My M-i-L was a simple Southern cook... everything was delicious & mostly "no recipe." Just came together because she willed it to be biscuits, cornbread, pintos, greens, corn casserole, oyster dressing, etc. Her pintos were my exposure to HOW GREAT pintos and cornbread could be! I'll admit that SHE did not use tomatoes in her beans... simple food being the key. The tomatoes I owe to the vendors in the Charleston Market with their 15-bean mixes and recipe variations for great pots of beans . A little more labor and time than some dishes, but inexpensive and WELL WORTH the time for a hearty delicious meal. (Prep Time does NOT include slow or quick soak time... only actual work time) Keeps a week plus in refrigerator & freezes well.
Provided by grantg
Categories Lunch/Snacks
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Sort dry beans removing broken beans and any foreign debris. Rinse the beans.
- Soak overnight in a large bowl covered by 2-inches of water (slow soak) -or- put in a stock pot covered by 2-inches of water; bring to a boil for 2 minutes; remove from heat and leave covered for 1-hour (quick soak).
- Drain and rinse the beans. Return to a stock pot covered by 1-inch of water.
- Add all the remaining ingredients except for the ham bone; stir to mix well.
- Nestle the ham bone into the bed of beans, cover and bring to a boil.
- Reduce heat to a low simmer for about 3 hours,occasionally stirring gently in the beans under the hambone -or- until the beans are tender.
- Carefully lift the ham bone (or hocks) from the soup and place on a board so the lean meat can be cleaned from the bones. Return the lean meat to the soup. Discard the bones.
- Enjoy with hot cornbread!
- Freezes well.
PINTO BEAN/HAM SOUP
This soup simmering on your stove will fill the whole house with the most tantalizing aromas. By the time that you ladle it out, your family (or guests) will likely be standing in line! I adapted the recipe from a Hungarian cookbook. When my family's extra-hungry, I serve it with "pocket bread" I've filled with either jam or cheese for a hearty variation.
Provided by Taste of Home
Categories Lunch
Time 3h20m
Yield 4 quarts.
Number Of Ingredients 15
Steps:
- Wash and sort beans. Soak in cold water overnight; drain. In a large 8-qt. soup kettle, combine the beans, carrots, onions, celery, garlic, meat and paprika. Add enough water to cover ingredients by 2 in. simmer, partly covered, for 2-1/2 hours or until the beans are tender, adding more water as needed. When beans are tender; remove meat to side dish. , To make Csipetke, mix flour, salt, egg and oil into stiff dough; let rest for 30 minutes. Divide into four parts. Flatten each part and pinch off pieces about the size of a cherry pit; roll between fingers and drop into hot soup. Cook 30 minutes. Blend in sour cream if desired. Mix in parsley and vinegar; adjust seasoning. Cut reserved ham into bite-size pieces; stir into soup.
Nutrition Facts : Calories 482 calories, Fat 25g fat (9g saturated fat), Cholesterol 121mg cholesterol, Sodium 191mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 8g fiber), Protein 35g protein.
PINTO BEAN/HAM SOUP
This soup simmering on your stove will fill the whole house with the most tantalizing aromas. By the time that you ladle it out, your family (or guests) will likely be standing in line! I adapted the recipe from a Hungarian cookbook. When my family's extra-hungry, I serve it with 'pocket bread' I've filled with either jam or cheese for a hearty variation.
Provided by Allrecipes Member
Time 3h20m
Yield 16
Number Of Ingredients 11
Steps:
- Wash and sort beans. Soak in cold water overnight; drain. In a large 8-qt. pot, combine beans, carrots, onions, celery, garlic, meat and paprika. Add enough water to cover ingredients by 2 in. simmer, partly covered, for 2-1/2 hours or until the beans are tender, adding more water as needed. When beans are tender; remove meat to side dish.
- To make Csipetke, mix all ingredients into stiff dough; let rest for 30 minutes. Divide into 4 parts. Flatten each part and pinch off pieces about the size of a cherry pit; roll between fingers and drop into hot soup. Cook 30 minutes. Blend in sour cream, if desired. Mix in parsley and vinegar; adjust seasoning. Cut reserved ham into bite-size pieces; stir into soup.
Nutrition Facts : Calories 418.4 calories, Carbohydrate 27.9 g, Cholesterol 79.1 mg, Fat 22.6 g, Fiber 5.8 g, Protein 24.7 g, SaturatedFat 7.6 g, Sodium 154.5 mg, Sugar 2.6 g
PINTO BEAN/HAM SOUP
This soup simmering on your stove will fill the whole house with the most tantalizing aromas. By the time that you ladle it out, your family (or guests) will likely be standing in line! I adapted the recipe from a Hungarian cookbook. When my family's extra-hungry, I serve it with 'pocket bread' I've filled with either jam or cheese for a hearty variation.
Provided by Allrecipes Member
Time 3h20m
Yield 16
Number Of Ingredients 11
Steps:
- Wash and sort beans. Soak in cold water overnight; drain. In a large 8-qt. pot, combine beans, carrots, onions, celery, garlic, meat and paprika. Add enough water to cover ingredients by 2 in. simmer, partly covered, for 2-1/2 hours or until the beans are tender, adding more water as needed. When beans are tender; remove meat to side dish.
- To make Csipetke, mix all ingredients into stiff dough; let rest for 30 minutes. Divide into 4 parts. Flatten each part and pinch off pieces about the size of a cherry pit; roll between fingers and drop into hot soup. Cook 30 minutes. Blend in sour cream, if desired. Mix in parsley and vinegar; adjust seasoning. Cut reserved ham into bite-size pieces; stir into soup.
Nutrition Facts : Calories 418.4 calories, Carbohydrate 27.9 g, Cholesterol 79.1 mg, Fat 22.6 g, Fiber 5.8 g, Protein 24.7 g, SaturatedFat 7.6 g, Sodium 154.5 mg, Sugar 2.6 g
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