Southern Style Beans With Ham

• cold water
• dry pinto beans↗1 lb
• bacon fat↗1 1⁄2 tablespoons
• smoked ham shank↗1 1⁄2 lbs
• large white onion, chopped↗1
• fresh garlic clove, chopped↗1 tablespoon
• cold water7 cups
• dried oregano↗1 tablespoon
• ground cumin↗1 1⁄2 teaspoons
• paprika↗1 1⁄2 teaspoons
• salt↗1 1⁄4 teaspoons
• ground allspice1 teaspoon
• ground coriander↗1 teaspoon
• ground black pepper↗1 teaspoon
• pickled pepper brine or 1 -2 tablespoon white vinegar↗1 -2 tablespoon

Step-by-step instructions

1. 1

   PLACE beans in in a large soup pot with an accompanying lid; COVER beans with 2 inches cold water; BRING to a boil (uncovered); BOIL 2 minutes.

2. 2

   DRAIN beans; RINSE well with running cold water.

3. 3

   RETURN beans to pot; COVER beans with cold water again; BRING to boiling again for 2 minutes uncovered; DRAIN in colander; RINSE well with running cold water; ALLOW beans to drain until needed.

4. 4

   IN the same large heavy pot over medium heat, add the bacon fat until sizzling; ADD ham shanks and cook, turning, until evenly seared, about 7 minutes; REMOVE shanks with tongs; SET aside.

5. 5

   ADD onions; COOK, stirring, for 5 minutes; ADD garlic and drained beans; COOK for just one minute, stirring.

6. 6

   POUR in 7 cups cold water; STIR in the remaining seasonings except the pickled pepper brine.

7. 7

   BRING mixture to full boiling for 2 minutes.

8. 8

   REDUCE heat to medium-low (at approximately the "2 1/2" - "2 3/4" numeric stovetop heat setting); SIMMER beans uncovered for a minimum of 1 1/2 hours, stirring occasionally.

9. 9

   AFTER 1 1/2 hours check beans (beans should be creamy and the meat should easily fall off of the bones (if desired, continue cooking and stirring uncovered, to desired consistency); CLEAN meat from bone portion of meat (discard bones); SEASON with pickled pepper brine; STIR well and cook 5 additional minutes; RE-SEASON with salt and freshly ground black pepper if desired.

10. 10

    SERVE and enjoy!