Bean Soup

Oxmoor House
1 1/2 quarts


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1 1/2 cups dried pinto beans
9 cups water
1 (1-pound) meaty ham bone
1/2 cup finely chopped onion
1 teaspoon salt
1/2 teaspoon pepper


Combine beans and water in a large Dutch oven; bring to a boil. Remove from heat; cover and let stand 1 hour.

Add ham bone, onion, salt, and pepper to beans; bring to a boil. Reduce heat; cover and simmer 2 hours. Remove ham bone from soup; remove meat from bone, and return meat to soup. Discard bone.

Ladle soup into individual bowls, and serve immediately with hot cornbread.

Created date

February 2010