A simple recipe for pinto bean soup paired with from-the-box cornbread will bring warmth to this cold week. (CU Independent/Ana Faria)
Winter has officially arrived. It’s cold, sometimes wet and generally uncomfortable. When in need of a pick-me-up comfort meal try this yummy soup.
1 package of pinto beans
1 package of ham shanks or hocks (these are found in the ham or specialty meats section of the butcher case)
1 or 2 onions, diced
1 clove of crushed garlic
Crock-Pot or oven-safe stew pot
The night before you want to enjoy your soup, rinse off the beans. Then soak the beans in a bowl with water. This ensures that when you begin cooking the beans they are already beginning to soften.
The next morning, place the pinto beans, ham pieces, garlic and diced onions into your Crock-Pot or oven-safe stew pot. Cover with water, and place the lid on the pot. If you’re using the Crock-Pot, cook your soup on the high setting for about five hours or until the beans are soft. If you’re using the oven, cook at 300 degrees for about five hours or until the beans are completely soft.
When the beans are soft, remove the ham shanks or hocks. Remove the bones, skin and fat from the hams. When this is finished, stir the meat back into the pot and discard the rest.
Season the beans with salt and pepper to taste.
Paired with a simple from-the-box cornbread on a cold winter night, this soup will warm you right up and become a household favorite.
Contact CU Independent Staff Writer Ana Faria at Ana.email@example.com.
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