Sweet Ham and Three Bean Soup

Sweet Ham and Three Bean Soup from Pinay In Texas Cooking Corner

*Serve 6-8
  • 3/4 cup black beans, soaked and drained
  • 3/4 cup red kidney beans, soaked and drained
  • 3/4 cup pinto beans, soaked and drained
  • 1 ham bone
  • 1 tsp all-spice
  • 1 cup tomatoes, seeds removed and chopped
  • 1 cup diced extra-lean ham
  • 2 stalks celery, chopped
  • 1 medium-sized onion, chopped 
  • 3 cloves garlic, minced
  • 1 Tbsp. Tabasco sauce
  • salt and pepper 
  • fresh cilantro (for topping)

1. After soaking for at least one hour, rinse beans in running water then drain. Put black beans and red kidney beans in a pot and cover with water about 2 inches above bean level. Bring to a boil over medium heat. While the beans boil, skim off all the scum or brown bubbles that will form on top. Turn the heat to medium low for a gentle simmer and cover the pot with a lid. 30 minutes after, add the pinto beans. Cook until the beans are done. It usually takes 1 1/2 hrs for the kidney beans to cook and 1 hr for the pinto beans. Once the beans are done, remove from heat and drain.

2. While cooking the beans, put the ham bone in a large pot and cover with 12 cups of water. Add the all spice and 1 Tbsp salt. Bring to a boil and simmer for about an hour or until the remaining meat easily pulls away from the bone. Remove bone from broth, pull the meat off the bone and discard the bones. Chop the meat and put back into the broth.

3. Add beans and remaining ingredients. Season with salt and pepper to suit your taste. Cook for 15-20 minutes or until the vegetables are soft. Add Tabasco sauce. Mix well.

4. Transfer to individual serving bowls. Top with chopped fresh cilantro and serve.