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Many thanks to Ron (RRP) for his pointers yesterday.[p]I started with two ham bones from thanksgiving that I had left a good amount of meat on. I boiled them last night for about 5 hours to make a good ham stock. I pulled and shredded all the loose meat, set it aside, and let the stock cool in the fridge overnight. Today I took the solid fat off. The rest of the liquid was put in a 7qt dutch oven at 375 in the large egg. What you see is plate setter, legs up, with a medium grid on it for a spacer, then the DO on the medium grid.[p][p]
I added the bones back to the stock and brought it to a slow simmer[p][p]
I added 3 pounds of pinto beans. The beans had been rinsed and soaked in cold water for about 7 hours.[p][p]
I pulled the ham bones and stripped any remaining meat to the meat I had pulled from them last night. I would guess almost 2 pounds of loose ham meat.[p][p]
I made a mirapoix by cooking 2 cups of onion with 1 cup celery and 1 cup carrots, all minced, in 1/2 stick of butter and 2 tbsp olive oil.[p][p]
After the beans had been simmering about 3 hours, I added the ham meat and mirapoix and continued to simmer for another 90 minutes. I also seasoned with a healthy dose of fresh black pepper, 1.5 tbsp cumin, 1 tbsp kosher salt, 2 tsp chili powder.[p][p]
I finally pulled it when the cornbread was done. Total cook time was 4.5 hours after the ham stock had been made. [p][p]
This was really good. Meaty, smoky, and very filling. I will definitely do this one again.[p][p][p]