Good Ol' Southern Soup Beans for Pressure Cooker

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READY IN: 40mins
SERVES: 8-10
UNITS: US

INGREDIENTS

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

  • Follow directions on bean bag for presoaking the beans.
  • Drain and rinse beans, sit aside.
  • In the pan melt butter (or bacon grease) over medium heat. Cook onions and garlic until soft and lightly brown.
  • Add beans, ham hock, and water to pressure cooker. Put on lid and seal. Bring heat up to high.
  • Once pressure has been reached, reduce heat to low and cook for 30 minutes.
  • 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.
  • Remove the ham hock from the soup. Discard the skin and bones. Chop the remaining meat and add it back to the soup.
  • Season with additional salt and pepper if necessary. Serve hot with crumbled corn bread.
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