Ingredients
Scale
- 1 pound dried pinto beans plus water for soaking
- 1 tablespoon olive oil
- 1 large yellow onion (diced)
- 3 stalks celery (chopped)
- 6 cloves garlic (minced)
- 5 cups low sodium beef broth
- ½ teaspoon coarse ground pepper
- ⅛ teaspoon dried thyme (can sub dried oregano)
- ½ teaspoon chili powder (can sub ground cumin)
- 1 teaspoon cajun seasoning (optional: add only if you like heat)
- 2 cups ham (cubed)
- 1 ham bone or hock
- salt (to taste, if needed)
- chopped parsley for garnish (optional)
Instructions
- Rinse the dried pinto beans with cool water in a colander and sort through, discarding any small stones.
- Drain the beans and place them in a large bowl.
- Cover the beans with at least 3 to 4 inches of water, then cover the bowl and let the beans soak overnight at room temperature.
Notes
Ensure beans are completely covered in water while soaking to prevent drying out.
For extra flavor, consider adding additional spices or herbs to the dish based on your preference.
Chopped parsley not only adds freshness but also makes for an appealing garnish.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 14g
- Protein: 20g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.