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Ham and Beans

Ham and Beans
By Pat Lawson on Sunday, September 15, 2013 at 2:12am

1 lb. of pinto beans soaked overnight or par boiled for 5 min. and then let sit an hour, rinsed and drained.

1 ham bone with some ham remaining on bone or a good couple of handfuls of cubed ham pieces.

Cover with water
Add: 1 large onion chopped
2 cloves of minced garlic or enough garlic powder to give a nice garlic smell.
1 1/2 tsp of salt, I use kosher
1/2 tsp of black pepper

2 packets of Goya brand Jamon seasoning (can be found in the Mexican food aisle at your grocers, if not bacon grease will do but not as flavorful.).

Cumin powder to smell, this is the trick as you need enough cumin to give it a really nice rich aroma without being overbearing. Try about a half tsp at a time and add slowly smelling each time until it smells rich to you.

Cooking time depending on altitude 5-7 hours on stove top.

In pressure cooker (which is what I use) 30-45 minutes depending on altitude. I live at 5800 ft. So it’s 45 minutes for me.

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