- 1 ham bone (crack the bone if you want the marrow by placing bone in a heavy paper bag, giving it a whack with a hammer, and removing the bone, throwing away any shards)
- 1 lb small, dried red or pink beans, soaked at least overnight and up to 24 hours, rinsed, and drained
- 1 cup or more of chopped fresh or frozen spinach
- 1 chopped onion
- 1-3 cloves garlic, minced
- pepper, to taste
- one bay leaf
- cumin, to taste
- 6 cups hot cooked rice
- chopped green onion, as optional side
- Place ham bone in the bottom of a large pot, and dump the beans on top.
- Add the bay leaf, cumin, pepper, and 6 cups water.
- Heat to a boil, then turn down to simmer.
- Sauté the onion until it’s translucent, add the minced garlic cloves for a minute, and then dump both in the pot.
- Simmer all day, stiring occasionally and scraping the loose meat off the bone. (I like to start this in the morning and let it simmer ALL day.)
- An hour before dinner, remove ham bone and mash some of the beans against the side of the pot to thicken the remaining liquid, or put two ladles in the blender and then add back to the pot.
- To serve, place one scoop of cooked rice on every plate and serve the hambone delight over rice with chopped green onion on the side.
Note: Is it good? Very! Feel free to add anything else that tickles your fancy, like sausage, carrots, or whatever else.
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