Irma's Pinto Beans And Smoked Ham Shanks

Total Time: 20 hrs Preparation Time: 10 hrs Cook Time: 10 hrs

Ingredients

• Servings: 10
• 1 lb pinto beans
• 2 -3 tablespoons olive oil
• 2 onions, coursely chopped
• 3 stalks celery, chopped
• 1/2 lb baby carrots, quartered lengthwise
• 4 jalapenos, whole
• 4 cloves garlic, minced
• 1 tablespoon oregano, crushed
• 2 teaspoons freshly ground cumin seeds
• 1 teaspoon dried thyme
• 2 smoked ham, shanks (like ham hocks but less fat-more meat)
• 2 quarts vegetable stock
• 3 cups cooked basmati rice

Recipe

• 1 sort and wash beans.
• 2 cover with water (they will double in bulk.) cover the pot and let soak overnight in frig.
• 3 in the morning bring the stock to a boil on the stovetop.
• 4 drain and rinse the beans.
• 5 meanwhile, char the jalapenos to remove the skins.
• 6 pierce the stim end with a bamboo skewer to use as a handle.
• 7 hold over a gas flame or use a propane tourch.
• 8 remove the stem, quarter, remove the seeds and vains.
• 9 finely mince.
• 10 saute all of the vegetables'til tender.
• 11 place all ingredients in crock pot and top off with boiling stock.
• 12 stir.
• 13 cover, cook on low 8-10 hours.
• 14 remove ham shanks, trim skin and fat, debone and cut meat into bite-sized pieces. return to pot and mix well.
• 15 serve on a bed of cooked rice, topped with creme fraiche or sour cream and fresh chopped cilantro.