Wondering what to do with your leftover Easter Ham? Try this Pinto Bean Soup! I make this every time we have ham. I usually always make it in the crockpot but I wanted to try it in my instant Pot this time and let me tell ya, this is the way to make this recipe!
This is a very economical meal to make.
I started by soaking one pound of dried Pinto Beans. You can soak them overnight but I prefer the fast method. I rinsed and covered one pound of dried pinto beans with water in a medium pot. I put them on the stove and brought them to a boil. Let them go for about 2-3 minutes then remove from heat and cover with a lid. Let them sit in the water for about an hour. Then rinse and drain.
Here’s my ingredients:
- 1 lb dried pinto beans soaked
- 5 C Water
- 2-3 cups of chopped up ham (if you have a ham bone, throw that in for extra flavor. I didn’t this time)
- 1 medium size onion chopped
- 3-5 garlic cloves chopped
- 2 T Chili Powder
- 1 t Oregano
- 1 T Cumin
- 1 t salt
- 1/2 t pepper
Add all ingredients to instant pot. Close lid and seal. Choose manuel for 26 minutes.
After 26 minutes, let instant pot naturally release for about 30 minutes. If you had a bone, remove it.
These are so good with additional chopped raw onions and cornbread.
Here’s my cornbread recipe: https://thethriftyjewell.com/2020/04/15/instant-pot-ham-and-pinto-bean-soup/