Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Brown Beans
A simple and rustic staple where dried pinto or kidney beans are slow-simmered until tender in a seasoned broth with onions and a hint of smoked ham. This budget-friendly, high-fiber dish is a foundation of traditional comfort cooking, providing a wealth of plant-based protein. Serve them with a side of warm cornbread for a quintessential and filling heartland meal.
A simple and rustic staple where dried pinto or kidney beans are slow-simmered until tender in a seasoned broth with onions and a hint of smoked ham. This budget-friendly, high-fiber dish is a foundation of traditional comfort cooking, providing a wealth of plant-based protein. Serve them with a side of warm cornbread for a quintessential and filling heartland meal.
Ingredients
- 0.13 cup Pinto Bean
- 1/4 tsp Salt
- 1 cup Salt Chicken Broth, reduced
- 0.09 oz Ham Hock
- 1/4 tsp Black Pepper
- 1/4 tsp Salt
Instructions
- Pick over the beans, rinse them, and place them in a large bowl with 1/2 teaspoon of salt and enough water to cover by 3 or 4 inches. Allow the beans to soak overnight.
- The next day, drain and rinse the beans, and place them in a large pot. Stir in the chicken broth, ham hock, black pepper, and salt. Bring to a boil over medium heat, and reduce the heat to a simmer.
- Simmer the beans over low heat for 4 hours, adding water occasionally if needed to keep the soupy consistency. Remove the ham hock before serving.
Storage and Meal Prep Tips
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