Curt's Bean Soup

INGREDIENTS

• 3 Cups  -  Dry Pinto Beans

• 3  -  Chicken Bullion Cubes

• 5 Cups  -  Water

• 1  -  White Onion

• 1 Cup  -  Baby Carrots

• 1  -  Bone-In Ham

DIRECTIONS

Rinse the pinto beans and place in a bowl of water to soak.  Remove the bone from the ham and place it in a pressure cooker with 5 cups of water, chopped onion, and bullion cubes.  Cook on low heat until pressure cooker has been rocking for 30 minutes.  Let cool until pressure releases.  Throw away ham bone and strain the liquid into a tupperware.  Cover and refrigerate overnight.  Rinse the pinto beans and add to clean pressure cooker.  Add baby carrots.  Remove liquid from the fridge and skim off the fat.  Add liquid to beans.  Add additional water until beans are barely covered.  Cube the ham and add to cooker.  Cook on low heat until pressure cooker has been rocking for 30 minutes.  Remove from heat.   Serve and enjoy!

*Special Note - This dish was Steven's favorite and he asked for it every year for his birthday.  It is always served with a fresh, crispy side of Curt's Hashbrowns.