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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (188g) Recipe makes 8 servings The following items or measurements are not included below: dried beans 1 ham hocks |
||
| Calories 16 | ||
| Calories from Fat 13 | (76%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.5g | 2% | |
| Saturated Fat 0.9g | 4% | |
| Monounsaturated Fat 0.4g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 3mg | 1% | |
| Sodium 14mg | 0% | |
| Potassium 14mg | 0% | |
| Total Carbohydrate 1.0g | 0% | |
| Dietary Fiber 0.1g | 0% | |
| Sugars 0.4g | ||
| Protein 0.1g | 0% | |
Good Ol' Southern Soup Beans for Pressure Cooker
SERVES 8 -10
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
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.
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- Course > Main Dish
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- Preparation > Time to Make > < 60 mins
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Featured Reviews for This Recipe
From: GIBride01
On Jan 30, 2009
5 stars for simplicity and taste. I am new to pressure cooking and was looking for a few good recipes. I had this in mind to make, until realizing I had not pulled out my navy beans to soak the night before. I already had all the other ingredients in the cooker, so figured I would throw in the beans, no soaking, and see what happened. Turned out great! I needed to cook mine about 5 minutes longer than directed here, but talk about a filling , no fuss recipe. Added some extra garlic and a about a tsp and half salt, cooked with a hamhock. Made with homemade cornbread and canned collards. Topped with hot sauce. DH and DS gobbled it up with no complaints. Thanks!
From: MaryKB
On Nov 11, 2007
Oh My, These were wonderful. I have never been able to make soup beans to my husbands taste (like Mom made). He loved the smell of them. Cut the recipe down some and used 3 pieces of bacon ends that I keep frozen in individual snack backs for recipes like this. Delicious!!!
From: Buster's friend
On Feb 28, 2007
with cornbread & collards, this is a staple meal! Balanced protein, cholesterol-sopping lectins, fiber - and best of all - flavor! That's just good eating here in the Old North State!! Thanks for posting classic and oft taken-for granted "Authentic" Southern Cooking!
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