Pinto Bean Soup
|Dried pinto beans||8 Ounce (1 1/4 Cup)|
|Beef shank||1 Pound|
|Ham hock||1 3⁄4 Pound|
|Onion||1 Small, thinly sliced|
|Dried thyme leaves||1⁄4 Teaspoon, crushed|
|Potatoes||2 Medium, peeled and diced|
|Carrots||2 Medium, sliced|
Rinse beans; place in Dutch oven with 4 cups cold water.
Bring to boiling; simmer for 2 minutes.
Remove from heat; let stand 1 hour.
Add beef shank, ham hock, onion, 1 1/2 teaspoons salt, thyme, and dash pepper; return to heat and bring to boiling.
Cover; simmer 1 1/2 hours, stirring occasionally.
Remove bones; cut off meat and dice.
Add meat, potatoes, and carrots to soup.
Cover; simmer 30 minutes.
Season to taste with salt and pepper.