Ham Shanks and Beans Stew

Demonstrated by: Laura Martin-Robley of the United Puerto Rican Association of Hawaii.
Recipes from the Heart of Hawaii - July 1, 2000.

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Ingredients:

Ham Shanks and Beans Stew

  • 2 1/2 to 3 lb smoked ham shanks or hocks
  • 1 pkg (10 oz) dried kidney beans
  • 2 1/2 quarts water
  • 4 potatoes, cubed
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 3/4 cup chopped cilantro (Chinese parsley)
  • 4 cloves garlic, grated
  • 1 teaspoon dried oregano leaves
  • 1 can (8 oz) tomato sauce
  • 1 1/2 tablespoons achiote oil
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper

Directions:

In a large saucepot, add ham shanks, beans, and the water. Cover and bring to a boil; lower heat and cook for 2 to 2 1/2 hours. Remove meat from bones and return meat to pot; discard excess fat*. Add remaining ingredients and bring to a boil. Lower heat and simmer, covered, for 1 1/2 more hours. Makes 6 to 8 servings.

*If desired, refrigerate overnight and skim fat before continuing to cook.

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