This is another garden harvest recipe, using dry beans, garlic, leeks, jalapeno, and bay leaf that I grew this year.
I used 1500 Year Old Cave Beans for this recipe instead of pinto beans. Feel free to use whatever bean you prefer.
I really like how this came out.


  • 1 1/2 cups dry   beans, soaked overnight.
  • chicken broth to cover about 1 inch above beans. (about 2 quarts), or use soak water.
  • 1/2 lb ham
  • 3 cups chopped leeks, white or light green part only
  • 1 jalapeno, chopped
  • bay leaf
  • 1 tbsp chopped garlic (about 4 medium to large cloves)
  • 1/4 tsp cumin
  • 1 1/2 tsp salt


  • Substitute a ham hock or 1/4 lb salt pork or 1/2 lb bacon for the ham
  • Substitute 1/4 to 1/2 tsp cayenne for the jalapeno


Add all ingredients to a large pot. I use an enameled cast iron dutch oven, but any pot with a lid will do.

Bring to boil, then ease back to a simmer. Put the lid on the pot, leaving a crack to let out steam.

Cook for 2 or more hours, stirring occasionally, until beans are at the tenderness you like.  Long slow cooking only makes them better.

Remove ham and shred it into the beans, or reserve it for another use. (I used mine for burritos).

Serving options

Serve as a soup with sourdough garlic bread on the side.

Drain, reserving liquid, and serve over rice.

Add sauteed peppers and onions, top with cheese, serve in a burrito.

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