Our rendition of a classic meal from Chelsea’s family. Her grandparents would often have a pot of beans bubbling away on the stove, just add a little more water when you walk by and see it’s getting low!
Ingredients
- 1 lb dry pinto beans
- 1 large onion
- 1 ham hock or ham bone – (optional)
- 2 bay leaves
- 1 Tbsp chicken bouillon
- ½ tsp black pepper
- 1 lb large coarsely chopped ham – this goes in towards the end !!!
Directions
-0. Place dry pinto beans in a large bowl and cover with 2 inches of water. Let soak overnight !!!
- Drain and strain the soaked beans and make sure you don’t get any rocks!
- Peal the onion and slice off the front (not stem) end, and slice the onion down the center 1″ deep 2x at 90 degrees apart. The idea is to leave the stem end in-tacked enough to keep it together so you can remove it once it’s given up all it’s flavor.
- Add the beans, onion, ham-hock/bone, bay leaves, chicken bouillon, and black pepper to a large pot and cover the beans with 2 inches of water.
- Place on medium high. Cook at a low simmer for 2 hours. Add a bit of water as needed to keep the beans fully submerged.
- Remove the onion and add the chopped ham
- Cook for another 2 hours, until the beans are nice and soft and the ham is very tender. Try not to add too much water during the last 2 hours. Then add water near the end to desired consistency.
