Reducipe: Mexican Ham & Bean Soup : A Penny Closer

Reducipe: Mexican Ham & Bean Soup : A Penny Closer

Mexican Ham & Bean Soup

1 lb dried pinto beans

10-12 cups chicken broth

2-3 cups onions, chopped

2 cups smoked ham, cubed

3 garlic cloves, minced

2 14.5oz cans diced tomatoes, undrained

2 chipotle chilies

2 tablespoons chili powder

4 teaspoons ground cumin

4 teaspoons oregano

3 bay leaves

Dash cayenne

Kosher salt, to taste

Manchego cheese, finely shredded

Cilantro, chopped

Pick through beans for pebbles and wash thoroughly. Place beans in
large dutch oven. Cover with water to 2 inches above beans and bring to
a boil. Cook 2 minutes, remove from heat, cover, and let stand 1 hour.
Drain.

Combine beans, broth, onions, ham, garlic, and spices in a dutch
oven. Bring to a boil. Partially cover, reduce heat to medium low, and
simmer for 1 1/2 hours or until beans are tender. Stir in tomatoes and
chilies and simmer another 30-45 minutes. Discard the chilies and bay
leaves and adjust the seasonings if necessary. Serve hot with cheese
and cilantro sprinkled on top. Serves 6-8.