Easter ham bone still sitting in the fridge? We know you too well ☺️
1 lb dry pinto beans, soaked in water overnight
1 ham bone (2-3 lbs)
1 onion, diced
2 tsp ground cumin
2 tsp ground thyme
2 tsp red pepper flakes
2 tsp garlic powder or 6 cloves fresh garlic, minced
About 8 cups vegetable broth
3 large rosemary sprigs
Salt and pepper to taste
First, soak your dry pinto beans overnight in water. Take most of the ham off your ham bone and dice it up for the soup. Set your instapot to the sauté setting. Sauté the diced onion in olive oil until soft. Add in the diced ham and spices (except rosemary). Toast the spices with everything until fragrant. Drain beans, add them in and stir. Place ham bone into the instapot and change the setting to the soup setting for 3 to 4 hours. Add in enough vegetable broth to cover almost the entire the ham bone, then toss in the whole rosemary sprigs. Secure instapot and let it do its magic! After about 3.5 hours, release the pressure and check on the soup. Be sure to take out the ham bone and discard before serving the soup. Dice up any large pieces of ham that came off the bone during the cooking process. Serve soup with crispy kale and bacon on top. If using a crockpot, toss all ingredients into the crockpot and place on the high setting for 8 hours.
