I had been wanting to cook beans and ham so I set out on a mission to find a new recipe to try. After a search on here, I came across this picture from
thirdeye
...
Man that looks good so I set out to find the recipe and I found it on his cooking site...
After looking at the ingredients, I had most of the stuff and found substitutes for the stuff I didn't have so here we go...
The ingredients copied from his recipe...
3 cups washed Pinto beans
3 or 4 twice smoked ham hocks (or shanks) (or few strips bacon) (or 1/3 lb salt pork)
1 onion, chopped and sweated.
2 green onions with tops, chopped and sweated
2 split and seeded jalapenos (or serrano peppers), chopped
2 or 3 mild green chilis like Anaheim or Big Jim, roasted, skinned then chopped
3-4 garlic cloves, roasted and mashed into paste
1 bay leaf
1/2 T. dry mustard
1 T. Worcestershire sauce
2 T. chili powder “Top Hat” is my favorite
1 can extra Hot Rotel Tomatoes (optional)
1 or 2 t Summer Savory
1 t Epazote
black pepper to taste
salt to taste
Sriracha “hot” chili sauce served at the table.
I subbed poblanos for the Anaheim or Big Jim peppers because I had them. Roasted them on the grill along with the garlic...
Meanwhile, I had browned some of the end pieces from my first batch of bacon...
Removed the bacon pieces and sweated all the onions in the fat...
The garlic smashed and the peppers peeled and chopped...
I had already boiled the smoked ham for about 30-45 minutes. Added the beans and brought back to a boil. Added the onions, bacon pieces, garlic, peppers, mustard, fresh sage(sub for fresh Summer Savory), cilantro(sub for Epazote), bay leaf, my homemade no-salt chili powder, and black pepper...
Simmered this for an hour or so until the beans were done. Then added the Worcestershire sauce and the can of tomatoes. Simmered another 30 minutes...
Time to eat...
I basically followed the recipe, with a few substitutions, and these were great! I appreciate Wayne posting his recipe.
There were enough salty components so I did not add any salt. I used leftover smoked ham chunks from our Christmas ham because I had it in the freezer. I subbed fresh Sage for the Summer Savory because I've never even seen Summer Savory and the interweb said sage is a good substitute. Same with the Epazote, never even heard of it. The interweb said cilantro was a good substitute and I had dry on hand so dry it was. I didn't have jalapenos on hand so I left them out. Probably would've been better with fresh cilantro and jalapenos, but I wasn't running to the store for just them. I would like to try this recipe with all the correct ingredients one day, but I will make this again.
If you're looking for a good pinto bean recipe, try this one...you won't be disappointed...
Man that looks good so I set out to find the recipe and I found it on his cooking site...
SIDE DISH - Pinto Beans
These beans were inspired by my friend Tom, who is quite the hand at cooking both inside and outside. 3 cups washed Pinto beans 3 or 4 twice...
playingwithfireandsmoke.blogspot.com
After looking at the ingredients, I had most of the stuff and found substitutes for the stuff I didn't have so here we go...
The ingredients copied from his recipe...
3 cups washed Pinto beans
3 or 4 twice smoked ham hocks (or shanks) (or few strips bacon) (or 1/3 lb salt pork)
1 onion, chopped and sweated.
2 green onions with tops, chopped and sweated
2 split and seeded jalapenos (or serrano peppers), chopped
2 or 3 mild green chilis like Anaheim or Big Jim, roasted, skinned then chopped
3-4 garlic cloves, roasted and mashed into paste
1 bay leaf
1/2 T. dry mustard
1 T. Worcestershire sauce
2 T. chili powder “Top Hat” is my favorite
1 can extra Hot Rotel Tomatoes (optional)
1 or 2 t Summer Savory
1 t Epazote
black pepper to taste
salt to taste
Sriracha “hot” chili sauce served at the table.
I subbed poblanos for the Anaheim or Big Jim peppers because I had them. Roasted them on the grill along with the garlic...
Meanwhile, I had browned some of the end pieces from my first batch of bacon...
Removed the bacon pieces and sweated all the onions in the fat...
The garlic smashed and the peppers peeled and chopped...
I had already boiled the smoked ham for about 30-45 minutes. Added the beans and brought back to a boil. Added the onions, bacon pieces, garlic, peppers, mustard, fresh sage(sub for fresh Summer Savory), cilantro(sub for Epazote), bay leaf, my homemade no-salt chili powder, and black pepper...
Simmered this for an hour or so until the beans were done. Then added the Worcestershire sauce and the can of tomatoes. Simmered another 30 minutes...
Time to eat...
I basically followed the recipe, with a few substitutions, and these were great! I appreciate Wayne posting his recipe.
There were enough salty components so I did not add any salt. I used leftover smoked ham chunks from our Christmas ham because I had it in the freezer. I subbed fresh Sage for the Summer Savory because I've never even seen Summer Savory and the interweb said sage is a good substitute. Same with the Epazote, never even heard of it. The interweb said cilantro was a good substitute and I had dry on hand so dry it was. I didn't have jalapenos on hand so I left them out. Probably would've been better with fresh cilantro and jalapenos, but I wasn't running to the store for just them. I would like to try this recipe with all the correct ingredients one day, but I will make this again.
If you're looking for a good pinto bean recipe, try this one...you won't be disappointed...