Good Ol' Southern Soup Beans for Pressure Cooker

Ingredients

• 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 bacon grease
• 6 cups hot water

Directions

1. 1

   Follow directions on bean bag for presoaking the beans.

2. 2

   Drain and rinse beans, sit aside.

3. 3

   In the pan melt butter (or bacon grease) over medium heat. Cook onions and garlic until soft and lightly brown.

4. 4

   Add beans, ham hock, and water to pressure cooker. Put on lid and seal. Bring heat up to high.

5. 5

   Once pressure has been reached, reduce heat to low and cook for 30 minutes.

6. 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. 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. 8

   Season with additional salt and pepper if necessary. Serve hot with crumbled corn bread.