Out high western style pinto beans and ham shanks; Cover 4 ham shanks with 4 inches of water in a large stock pot, add one med. to large white or yellow onion, and 8 to 12 cloves of garlic. Bring to boil, simmer very low for 1 hour, then let sit 2 to 3 hours, then refrigerate overnight. Rinse and soak 2 lbs. of dry pinto beans unrefrigerated overnight. skim fat from ham shank pot remove ham shanks, and set aside. Put pot on med heat, add 2 level Tbsp chili powder, 2 tsp parsley, 1 tsp sage, 1 tsp rosemary, 1/2 tsp ground thyme, 1/2 tsp salt, 2 or 3 bay leaves. Bring to boil, add soaked pintos after draining and final rinsing, return to boil, reduce to strong simmer cover with slight vent and cook 2 hours, or until beans are tender. Remove meat from shank bones and add meat to beans. Serve with fresh tortillas, tabasco, or roasted green chilies. Salt to taste. Will keep 7-10 days refrigerated. ~K
Posted on: Thu, 06 Jun 2013 13:45:51 +0000
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