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From the Kitchen of Terri Daugherty




2 lbs         Dried Pinto Beans

1 ea          Meaty Ham Bone, Ham Steak or Ham Hock

8 to 10 c   Water


Spice Mix

1 tbsp       Dried Chopped Onion  

2 tbsp       Chili Powder

2 tsp         Garlic Powder

1 tsp         Cumin

1 tsp         Black Pepper

1 tsp         Seasoning Salt

1 tsp         Paprika

1 tbsp       Brown Sugar

1/8 tsp     Ground Clove



3 tbsp       Fresh Cilantro

2 ea          Fresh Green Onion

¼ c           Butter

                Salt and pepper to taste



Empty dried pinto beans into a colander, rinsing well while sorting to remove stones or dirt with cool water.  Place rinsed beans in large glass bowl or large soup pot. Fill with enough water to cover beans.  Cover bowl or pot with saran wrap and let soak overnight.


Prepare and Cook

Rinse soaked beans in colander and discard soak water.  Place rinsed beans in large soup pot and fill with enough water to cover plus a little extra.


Cover and on stovetop burner on medium high until boiling.

Reduce to medium heat and cook for 1 hour.  Add more water if necessary.

Do not let boil dry.  

TIP - Keep a glass filled with water near stove in case you need to add water quickly.


While beans are cooking, prepare Spice Mix by combining dried onion, chili powder, garlic powder, cumin, black pepper, seasoning salt, paprika, brown sugar and clove together in a small bowl. If using ham steak cut into bite sized pieces.


Rough chop cilantro

Slice green onions into rings

Have butter handy

Save for finishes


After one hour of add Ham and continue to cook on medium bringing to a soft boil.  Reduce to simmer and add Spice Mix.


Continue to simmer in covered pot 3 to 4 hours until beans are tender and bean broth has thickened.  Remove and separate ham bone(s) from ham.  Return ham to pot.  



To serve, garnish each serving with a pad of butter, cilantro and green onion.

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