Pinto Beans with Smoked Ham Shank and a Fried Egg

These beans are creamy in texture and smokey in flavor. The smoked ham shank is the real star of the show here, with everything else playing a supporting role. The ham shank gets tough so it’s really just there to lend its amazing flavor to the beans and braising liquid. Of course if you have ham hock, use that instead and be sure to pick some of the meat off and add to the beans after they’re done.

Recipe by: Tierney Larson

Servings: 8-10

Ingredients:

1 lb of dried pinto beans, soaked overnight, you can cook the beans in the soaking liquid along with more fresh water

kosher salt

4 black peppercorns

1 bay leaf

1 onion, peeled and halved

1/2 head of garlic, top trimmed off to reveal the tops of the cloves and any loose peel removed

1/2 of a whole lemon, seeds removed

5 sprigs of fresh thyme

1 dried guajillo chile

Some fried eggs too for serving, one per person (optional, see recipe below)

Ok so..

In a large pot filled with the beans and soaking liquid, add more so that the beans are covered by about 2 inches of water. Then bring to a simmer over medium-high heat and skim any murky or foamy stuff off the top. Add a large pinch of kosher salt, and the rest of the ingredients and lower to a very slow simmer. Every 30 minutes or so, skim the top if necessary and taste. Add some more salt if necessary and let it just slowly simmer for about 1 hour and 10 minutes, until the beans are creamy and flavorful, and they have started to burst through their skin. Taste again and adjust seasoning.

Remove the ham shank, bay leaf, onion halves, dried guajillo and thyme stems. Squeeze the garlic into the liquid and give the lemon half a squeeze as well and then discard. Serve the beans with some of the liquid and top with a fried egg and a piece of toasted bread!

To make a fried egg: adapted from bon appetit

2 eggs

kosher salt

3 tbl olive oil

In a small saute pan, heat the oil over medium high heat until shimmering. Crack both eggs in on opposite sides of the pan and sprinkle them with kosher salt. Then, using a spatula to loosen the sides now and then, let them fry until the sides are turning golden. Carefully tip the pan and using a spoon, pour the hot oil over any of the raw egg white still on top of the egg. Avoiding the yolk, do this until the whites are set. Then carefully remove them to a paper towel lined plate. Serve on top of the beans!