Pinto Bean Soup Pintos Ham Simply Delicious Recipes

PINTO BEAN SOUP

Steps:

• In a large saucepan, heat the olive oil over medium heat for 1 minute.
• Add the onion and stir to coat. Continue to cook over medium heat for 5 minutes, stirring occasionally.
• Add the garlic and cumin and continue to cook for 1 minute.
• Add the vegetable broth, tomatoes, and pinto beans and bring to a boil.
• Reduce to a simmer and continue to cook for 15 minutes.
• Using an immersion blender, blend the soup until you've reached your desired consistency. I like to leave it a little bit chunky. Alternatively, if you don't have an immersion blender you can transfer 3 cups of soup to a blender and blend until smooth. Be careful when transferring hot liquid and be sure to allow steam to escape from the blender.
• Add salt and lime juice, then divide into bowls.
• Top with jalapeño, tortilla chips, tomatoes, or other desired toppings.

SIMPLE SLOW COOKER PINTO BEANS AND HAM

Steps:

• Bring 8 cups water and pinto beans to a boil in a large pot. Remove pot from heat, cover, and let stand for 1 hour. Drain and rinse before using.
• Transfer pinto beans to a slow cooker. Add ham bone, red onion, minced garlic, and ham base. Pour in remaining 6 cups of water, or enough to cover the beans.
• Cool on Low until beans are tender, about 8 hours.
• Remove the ham bone, shred meat, and add back to the beans. Discard the bone. Serve hot, seasoned with hot sauce, salt, and pepper.

SIMPLE PINTO BEAN AND HAM SOUP

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/HAM SOUP

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.

PINTO BEAN SOUP (PINTOS & HAM)... SIMPLY DELICIOUS

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 BEANS & HAM

Steps:

• Cover beans with water and soak overnight; drain.
• Place beans in a 5- or 6-quart slow cooker/Crock Pot with water and remaining ingredients.
• Cover cooker and cook on low setting for 9-10 hours, or until beans are soft and done. Stir a couple of times during cooking, if possible. Serve with cornbread, rice, a green salad or slaw.

SIMPLE PINTO BEANS

Steps:

• Pick over the beans for small rocks or debris. Rinse well, then cover with cold water and soak for 6 hours or overnight.
• Transfer beans to a soup pot and add water to cover by 1 inch. Add onion, bay leaf and bacon and bring to a boil. Reduce heat to a bare simmer, partly cover pot with lid, and cook for 1 hour, stirring occasionally.
• Stir in salt, paprika and cayenne, then continue simmering until beans are soft and creamy and the broth is well seasoned and lightly thickened, about 1 hour more. Remove bacon and chop roughly, then return to pot. (Dish may be prepared up to 2 days ahead.)

NAVY, PINTO BEAN AND HAM SOUP

Steps:

• Soak the beans overnight (follow instructions on the package) or quick soak them. After soaking, rinse the beans and place in a large pot.
• Add the remaining ingredients to the pot, cover with water and bring to a boil.
• Once boiling, reduce the heat and cook on medium to low for approximately 3-4 hours until the soup reaches desired consistency (usually thick and creamy). You may have to add water.
• Remember to stir often, as the beans cook on the bottom of the pot.