This one is a nostalgic comfort meal for me! We ate it a lot growing up and I still love it; I've just added on a few of my own twists and flavors. It's an inexpensive meal that feeds a lot of people, minimal ingredients and is so easy to put together. It does take some time to cook though and honestly the longer it cooks the better, so save this one for when you've got some time, like on a Sunday afternoon. A lot of people like to soak their beans before making them, but I don't. Cooking them directly together in a big pot allows them to make their own sauce and flavorful broth. Pre-soaking is great for when you're in a hurry, I just don't think they taste the same. A big warm bowl of ham and beans with my Hot Honey & Jalapeño Cheddar Cornbread is one of my favorite things.
What You'll Need:
• 1 ham steak, cubed
• 1/2 sweet onion, diced
• 6 cloves garlic, chopped
• 3/4 - 1 lb dried pinto beans
• 2 tsp onion powder
• 1 tsp dried thyme
• 1 tsp dired oregano
• 1/2 tsp red pepper flakes
• 4 cups chicken bone broth + a lot of water
• Chopped green onions (for garnish)
• Garlic salt & pepper
• Avocado Oil
How To:
≥≥ In a large pot or dutch oven, drizzle a little avocado oil and brown your diced sweet onion. Once it's browned move it to the side and add in your cubed ham. Let it get caramelized and browned. It's okay if it crusts the bottom of the pan, this is where a lot of flavor builds. We'll deglaze it in a bit! Once your ham is browned, add in your chopped garlic and let it get fragrant for a few.
≥≥ Wash your pinto beans. Add them to the pot and stir with the ham and onions. Add in your spices, garlic salt and pepper and let it get fragrant for a couple of minutes while stirring. Add in your chicken bone broth, stir all the way to the bottom of the pan to get the flavorful bits off from the ham and then enough filtered water to cover the beans. Get your lid on the beans and bring them to a medium boil.
≥≥ This is where the cooking takes about 3-4 hours. You want them on a very light boil. A slow cook. The beans will soak up water as you go. Check every 30 minutes or so and add HOT water (not cold) as needed while keeping the beans covered. You will need to continue to add garlic salt as a you go. Taste the broth as you go. It takes more salt than you think, but you don't want it overly salty so tasting the broth is important before you add water and salt.
≥≥ Once your beans are soft, the broth has thickened up a lot and you have the flavor you want - turn the heat off and serve. I prefer my beans and ham to be thick like the consistency of a chili, not water like a broth soup so I continue to cook until it's that consistency. I also like to top mine with sliced green onions and hot sauce!
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