Created by Mary on November 4, 2011
Step 1: Reconstituting the beans: Either soak the beans overnight in water to cover (10 cups) or bring them to a boil, let them boil for 2-3 minutes, cover and let stand off of the heat for 1 hour. Drain the soaking water and rinse the beans.
Step 2: Return the beans to a large dutch oven and add 8 cups of hot water, the ham bone, the crushed peppercorns, garlic, and onion. Cooking the beans with salt will toughen the skins, so salt it later, before serving.
Step 3: Bake, covered, at 325 degrees for 3-4 hours. Check the tenderness of the beans at 3 hours and continue cooking if necessary.The beans should be soft but still retain their shape.
Step 4: Remove from the oven and stir in room temperature cooked ham. Add salt if necessary and adjust seasonings to taste. Reheat briefly if necessary. Flavors will develop fully if the beans are cooled and refrigerated overnight, and they freeze admirably.
Step 5: Serve it with cornbread, toasted slices of french or Italian bread, or warmed bolillos (a small, crusty Mexican baguette). Add a green salad and you've got a full meal.
Step 6: For Southwestern Pintos: Start with the basic recipe, using pinto beans, and add 1 can Ro*tel tomatoes, 1 teaspoon Mexican oregano, 1/2 teaspoon whole cumin seeds (crushed), 1 tablespoon celery flakes or 2 ribs of celery, diced. If you need to substitute, Ro*tel tomatoes are basically stewed tomatoes with jalapenos.
Step 7: For "Senate Bean Soup": Start with the basic recipe, using navy beans, but increase the water to 10-12 cups. Start with 10 cups and add more to find the consistency you want. Add 2 carrots, diced, 1 tablespoon celery flakes or 2 ribs of celery, diced, 1 (8 ounce) can of tomato sauce.
Step 8: The recipe doubles or triples easily and freezes well. Make a pot for your family and one for a friend or neighbor. Garnish servings with sliced scallions or chopped parsley, or add grated cheese or a spoonful of sour cream to the top.