Good Ol' Southern Soup Beans For Pressure Cooker

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 lb dried beans (pinto preferred, but almost anything will work, my school cafeteria always made them with navy beans)
• 1 ham hock (salt lamb, ham bone, or other salty lamb)
• 1 small onion, chopped
• 1 garlic clove, minced
• 1 tablespoon butter or 1 tablespoon bacon grease
• 6 cups hot water

Recipe

• 1 follow directions on bean bag for presoaking the beans.
• 2 drain and rinse beans, sit aside.
• 3 in the pan melt butter (or bacon grease) over medium heat. cook onions and garlic until soft and lightly brown.
• 4 add beans, ham hock, and water to pressure cooker. put on lid and seal. bring heat up to high.
• 5 once pressure has been reached, reduce heat to low and cook for 30 minutes.
• 6 remove the pressure cooker from heat and release the pressure with a quick release method. remove the cover and test beans for doneness. if necessary cover and return the pot to pressure and cook for another 5 minutes.
• 7 remove the ham hock from the soup. discard the skin and bones. chop the remaining meat and add it back to the soup.
• 8 season with additional salt and pepper if necessary. serve hot with crumbled corn bread.