Ham Bean Soup (Pressure Cooker)
photo by phyll2241
- Ready In:
- 1hr 35mins
- Ingredients:
- 7
- Serves:
-
10
ingredients
- 1 (16 ounce) bag 15 bean soup mix, seasoning packet discarded
- 1 tablespoon dried onion flakes
- 1 teaspoon garlic powder
- fresh ground black pepper
- 1 medium ham bone
- 1 (15 ounce) can diced tomatoes
- 2 cups cooked ham, cubed
directions
- Put the ham bone in the bottom of the pressure cooker (I normally have to break mine into pieces so it will fit).
- Pour the dried beans on top of the bone, and cover with cold water (don't fill your cooker more than 2/3 full). Sprinkle on the dried onion, garlic powder, and pepper.
- Lock on the lid, bring to pressure, then reduce the heat and cook for 25 minutes.
- Remove from the heat, and let sit for 15 minutes, before carefully removing any remaining pressure.
- Remove the lid, pour in the can of tomatoes including their juice, and the ham pieces. Simmer for 20 minutes.
Reviews
-
Misleading and maybe even useless recipe. First of all breaking up a ham bone requires a bone saw, so good luck if you bone is bigger than the pot. Next, broth needs to be cooked separately, so that you can strain it of bits after you cook the bone. Then you'll want to cool it to skim the fat off the top.
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Using this recipe as a guide I prepared a rich and delicious lima bean soup. I used 1-3/4 cups of dried lima beans, 1-1/2 cups of water plus one 14-oz can of chicken broth and two cloves of garlic. In addition to the ham bone,onion, salt and pepper called for in the original recipe I added two cloves of garlic and followed the recipe directions. When I opened the pressure cooker after 25 minutes the result was a thick, rich and delicious bean dish. I served it over rice and even my picky kids loved it.
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Tweaks
RECIPE SUBMITTED BY
I'm a programmer by day, bread baker by night. To make a living, I do process automation for management at an inbound call center. (It's really not as exciting as it sounds.) Actually, I enjoy my job. There are worse things I could be doing to finance my cooking / baking habits.
I never really knew how to cook growing up. Some of you in the Breads and Baking forum have heard my disastrous story about making Nestle Toll House cookies...
When I went to college and moved out of the dorms, I started to become interested in actually learning how to cook. I had a lactose intolerant boyfriend, and a limited budget, so it made sense to stop eating take-out pizza and Taco Bell every day. I have to credit The Dairy Free Cookbook by Jane Zukin as my first real guide. (I still cook out of it , even though the boyfriend is long gone!)
With that as a start, I set about systematically teaching myself how to cook.
Five years later, I'm getting a reputation from friends and family as being a good cook. I love baking bread from scratch (I could really become a sourdough freak - thanks Donna!) - I can't seem to make enough cinnamon raisin swirl to keep my mom and grandmother happy. I'm enjoying getting back to eating seasonally, eschewing over - processed prepared food in favor of simpler, healthier, better tasting, cheaper meals I make myself. When I set out to learn, I never imagined I'd be making stock, roasting whole chickens, baking bread, or shopping at our local farmer's market. Now I can't imagine going back to the way I used to eat.
I hope someday to learn enough about bread baking to open a local bakery/cafe, somewhere in Westport or Downtown Kansas City. I love my city, and the kind of place I have in mind will be a place that gives back to the community. I want to leave this city a better place for my having been here.
Here's my standard metric for how I review recipes here, because I want my reviews to be helpful and consistent:
***** Fantastic as is. Wouldn't change a thing and will make it often.
0**** Fantastic tweaked a little to suit my tastes. Will make it often.
00*** Had to tweak it alot to get something I would make again.
000** Not very good. May try tweaking it again at some point.
0000* Not good. Probably won't try making again, even with tweaks.
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