- 8 ounces dried cranberry beans
- One 8- to 12-ounce (227 to 340 grams) pound smoked ham hock
- 1½ teaspoons Surya Salt or fine sea salt
- 4 to 5 whole Sirarakhong Hathei chillies
- ½ pound fingerling or small Yukon gold potatoes, halved lengthwise
- 1-inch ginger, finely chopped
- 3 garlic cloves, finely chopped
- Steamed short grain rice, for serving
- Burst tomato or fava bean chutney, for serving, optional
Ingredients
Methods
- Place beans in a large bowl, cover with cold water, and let soak for at least 6 hours, up to overnight.
- Drain the soaked beans and transfer them to a Dutch oven or large, heavy-bottomed pot along with the ham hock, salt, and 6 cups cold water. Remove and discard the stems of the dried chillies, break the chillies into pieces, place in a spice grinder, and pulse into coarse chili flakes, 5 to 10 pulses. Add them to the pot with the beans, and stir to combine.
- Bring the beans to a boil over high heat. Cover, reduce to medium-low heat, and cook, stirring occasionally until the beans are almost cooked through, 50 minutes to 2 hours, depending on the size of your beans. Stir in the potatoes, partially cover, and continue to cook, stirring occasionally, until the beans are soft yet still retain their shape and the potatoes are cooked through and easily pierced with a knife, 20 to 30 minutes.
- To finish, stir in the ginger and garlic, turn off the heat, cover, and let sit for 5 minutes. Taste and season with salt, if needed. Serve with steamed rice and chutney, if desired.
