Irma’s Pinto Beans and Smoked Ham Shanks Recipe 🍲

Overview:

Welcome to the world of flavors straight from the heart of the Southwestern U.S.! Dive into a dish that carries the warmth of friendship and the richness of tradition. Inspired by the culinary genius of Irma, a master in turning simple ingredients into heavenly delights, this recipe promises a symphony of flavors that will transport you to the early sixties in Yuma, Arizona.

Preparation Time: 10 hours
Cooking Time: 10 hours
Total Time: 20 hours
Servings: 10
Calories per Serving: 318.7

Ingredients:

• 1 pound pinto beans
• 2-3 tablespoons olive oil
• 2 onions, finely chopped
• 3 stalks celery, diced
• 1/2 bulb garlic, minced
• 4 teaspoons dried oregano
• 4 teaspoons cumin seeds
• 1 teaspoon dried thyme
• 2 smoked ham shanks
• 2 jalapenos
• 2 cups basmati rice
• Water for soaking beans
• Salt and pepper to taste
• Creme Fraiche or Sour Cream, for serving
• Fresh chopped cilantro, for garnish

Instructions:

Day Before Cooking:

1. Prepare Beans:
   • Sort and wash the pinto beans.
   • Place them in a large pot and cover with water. The beans will double in size, so ensure there’s enough water to cover them adequately.
   • Cover the pot and let the beans soak overnight in the refrigerator.

Cooking Day:

1. Prepare Ingredients:

   • Drain and rinse the soaked beans.
   • Char the jalapenos to remove the skins. Pierce the stem end with a bamboo skewer to use as a handle. Hold over a gas flame or use a propane torch until the skins are charred. Remove the stem, quarter the jalapenos, remove the seeds and veins, then finely mince.

2. Saute Vegetables:

   • In a skillet, heat olive oil over medium heat.
   • Add chopped onions, diced celery, minced garlic, and minced jalapenos. Saute until the vegetables are tender and aromatic.

3. Prepare Ham Shanks:

   • Trim the skin and excess fat from the smoked ham shanks.
   • Debone the shanks and cut the meat into bite-sized pieces.

4. Combine Ingredients:

   • In a crockpot, combine the soaked beans, sauteed vegetables, cumin seeds, dried oregano, dried thyme, and smoked ham shanks.
   • Pour enough boiling water or stock to cover all the ingredients in the crockpot. Stir gently to combine.

5. Cook:

   • Cover the crockpot with a lid and cook on low for 8-10 hours, allowing the flavors to meld together and the beans to become tender.

6. Serve:

   • Once cooked, remove the ham shanks from the crockpot.
   • Trim the meat from the bones, cut it into bite-sized pieces, and return it to the pot. Mix well to incorporate.
   • Serve the pinto beans and smoked ham shanks on a bed of cooked basmati rice.
   • Garnish with a dollop of Creme Fraiche or Sour Cream and a sprinkle of fresh chopped cilantro.
   • Enjoy the heartiness and depth of flavors in every spoonful!

Nutritional Information:

• Calories: 318.7 per serving
• Fat Content: 4.8g
• Saturated Fat Content: 0.8g
• Cholesterol Content: 0mg
• Sodium Content: 33.4mg
• Carbohydrate Content: 60.3g
• Fiber Content: 7.3g
• Sugar Content: 3.1g
• Protein Content: 9.2g

Tips and Tricks:

• Soaking the beans overnight helps to reduce cooking time and improve digestibility.
• Use homemade or low-sodium stock for a healthier option.
• Adjust the spiciness by adding more or fewer jalapenos according to your preference.
• For extra flavor, you can add a bay leaf or smoked paprika to the crockpot.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer preservation.

Conclusion:

Irma’s Pinto Beans and Smoked Ham Shanks recipe is more than just a meal; it’s a journey through time and taste. With its roots deeply embedded in the Southwestern U.S. culinary heritage and infused with Irma’s touch of magic, this dish is sure to become a family favorite. So, gather your ingredients, fire up your crockpot, and savor every spoonful of this soul-warming delight!