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Royal Corona Beans with Ham Shank Bone Broth

Ham Shank Bone Broth

Bone broth is a staple of professional chefs. Not only very tasty, it is nutritious and contains collagen, gelatin, minerals and several other healthful benefits. It also produces a wonderful pot of beans. Yield: about 1 quart 2–3 medium ham shanks with meat on them (sub. Ham hocks)
 2 qts. water
 4 garlic cloves, crushed 1 large onion, roughly chopped 
3 medium carrots, peeled and sliced 3 stalks celery, roughly chopped
 2 bay leaves
 1 bunch Italian parsley 
 1 tsp. white pepper, freshly ground 1. Preheat the oven to 375ºF. Place the ham shanks on a rack in a large roasting pan and add 1/4 inch of water to the pan Transfer to the oven to cook for 45 minutes, allowing the fat to drain out of the bones and into the pan. Raise the oven temperature to 450ºF for another 8–10 minutes. Allow the shanks to cool enough to remove any meat to reserve for later. 2. Transfer the bones and scraps to a heavy soup pot, and add enough water to cover them. Add the remaining ingredients and bring to a boil over high heat. Once boiling, reduce heat to medium low; cover and simmer for 4–5 hours.3. Remove from heat, allow to cool down a bit. Strain the stock into a container. Refrigerate and remove any fat from the top of stock before using. The reserved meat can then be added to the pot of cooked beans.

Royal Corona Beans with Bone Broth

Here I’m using Royal Corona Heirloom Beans from Rancho Gordo in Napa CA. These beans take the dish to a another level of luscious pleasure. I have also cooked black eyed peas with this broth and it is great. Serves 4–6 2 Tbsp. extra virgin olive oil
 1 cup yellow onion, peeled, minced
 2 garlic cloves, peeled, minced
 2 jalapeño chiles chopped (remove seeds for less heat)
 1/2 cup red bell pepper, diced 
1/2 cup green bell pepper diced 2 bay leaves
 1 lb. Royal Corona Beans (rinsed, picked through) www.ranchogordo.com
 2 plum tomatoes, chopped
 1 qt. ham shank bone broth
 1 tsp. white pepper, freshly ground 
ham shank meat
 1 tsp. pineapple vinegar www.ranchogordo.com (sub. apple cider vinegar) 
sea salt added at end to taste 1. Place the beans in a large bowl and cover with water. Cover and set aside to soak overnight. Drain the water and reserve it before cooking. 2. Place the the oil, in a skillet over medium-high heat, add onion, garlic, chiles red and green bell peppers. Sauté for 3–5 minutes. Transfer to a bowl and set aside. 3. Place bone broth in a heavy soup pot over medium high heat and stir in the beans, tomatoes and pepper. The broth should cover the beans by one inch. Use reserved soaking water if needed. Bring to a boil for 10 minutes. 4. Stir in the sautéd ingredients
 and bay leaves; lower the heat to a gentle simmer. Cover and cook for 20–25 minutes, until the beans are tender and add ham shank meat. Test for flavor, and gradually add the vinegar and salt to your taste. Serve with a warm, buttered, crusty sourdough bread. © 2018 Larry Noggle www.peppahead.com
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