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Looks wonderful. Will try.
Myra
 Pink Beans With Smoked Ham Shanks & Kale |
 Vegetable Mise En Place. |
 Protein and spices. |
 Saute onion, bell pepper and celery in olive oil until translucent. |
 Saute time is about 6-8 minutes. |
 Add garlic and saute until fragrant, about 1 minute. |
 Add smoked ham shanks to pot. |
 Add broth, beans and all spices except salt. |
 Add kale. |
 Allow kale to wilt and add water to cover if necessary. |
 Partially cover and simmer over low heat for 1 hour. |
 Remove ham shanks to cool slightly. |
 Remove meat from bone and disgard fat. |
 Add ham to pot and simmer for 1 hour or until kale is tender and beans are soft. Add salt to taste and adjust seasonings if necessary |
 Serve with a salad, hot sauce and a medium bodied red wine. |
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This is a hearty legume dish that is easy to make and stores well in the freezer. We generally eat some type of legume dish weekly. I like to try different combinations to offer variety knowing legumes are a great source of fiber and protein. Any kind of beans will work if you don't want or don't have access to pink beans. Soaking the beans overnight works best and is said to help reduce the gases from the beans. The choice and amount of spices can be varied. I used dried epazote which is a Mexican herb that is said to help with digestion of beans. Don't add salt until the end of the cooking process as salt has a tendency to make the beans tough while cooking. I served the beans with a green salad.
If you choose to have wine with the meal a medium bodied red works well. Though we didn't have wine with the meal a good choice would be Fenestra Winery's 2008 Lodi Alvarelhao. Alvarelhao is a Portugal grape not common the the United States. The grapes for this wine came from Silverspoons Vineyard in Lodi that produced a medium body fruit forward wine with complex flavors of plum, cherry mocha and spice.
Ingredientes
- 2 lb pink beans, soaked overnight
- 2 lb smoked ham shanks, split
- 6 oz red bell pepper, diced
- 5 oz celery, diced
- 12 oz onion, diced
- 6 oz kale, stemmed, cleaned and chopped
- 3 clove garlic, pressed and creamed
- 4 cup chicken broth (preferably homemade)
- 1 Tbs Cajun seasoning (or more to taste)
- 2 tsp margoram, ground (or more to taste)
- 2 tsp epazote, dried (I use Pensey's)
- 3 Tbs olive oil
- Water as needed
Direcciones
- Drain and rinse the beans in cold water.
- Heat olive oil over medium heat in a large pot. Add bell pepper, onion and celery and saute for 6-8 minutes or until the onions are translucent. Add the garlic and saute until fragrant, about 1 minute.
- Add the broth beans, ham shanks, kale and all spices except the salt. Add water to cover if necessary. Bring to a boil. Partially cover the pot and simmer over low heat for 1 hour.
- Remove the ham shanks and remove the meat from bone and disgard fat. If you have good meaty shanks you should yield about 8-10 oz of lean ham. Return ham to pot and simmer uncovered on low heat for 1 hour or until the kale is very tender and the beans are soft to the bite.
- Add salt to taste. Taste and adjust seasoning as necessary.
- Beans are ready to serve. I served with hot sauce and a green salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 518g | |
| Recipe makes 8 servings | |
| Calories 574 | |
| Calories from Fat 95 | 17% |
| Total Fat 10.79g | 13% |
| Saturated Fat 2.49g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 278mg | 12% |
| Potassium 2208mg | 63% |
| Total Carbs 80.5g | 21% |
| Dietary Fiber 16.7g | 56% |
| Sugars 5.15g | 3% |
| Protein 40.76g | 65% |
Menus and Pairings
Wine and Drink Pairings: alvarelhao
Evaluaciones
11 de Octubre de 2012
