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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 1.4g	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%
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Good Ol' Southern Soup Beans for Pressure Cooker

Recipe #212647 | 40 min | 10 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: Sccuddlers
Feb 20, 2007

Up here, in the mountains of the south, we know that soup beans and bean soup are not the same thing. Soup beans is a term common in the Southern United States, particularly the regions around the Appalachian Mountains. It refers to pinto or other brown dried beans cooked with smoked pork as flavoring. Soup beans are usually served with cornbread and considered a main course, but can also serve as a side dish. In rural areas, where food was scarce during the winter, these dried beans were a staple food. I grew up on soup beans and every southern cook has a different way of making it. This is my version which is a combination of the way my Grandmother, Granny, and Mom made it. I like to use a pressure cooker to speed up the process, but you can use a regular pot, just keep an eye on the water level so it doesn't boil down. You have to crumble cornbread in it when you serve it for that down home authenticity.

SERVES 8 -10 (change servings and units)

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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Featured Reviews for This Recipe

From: Cheri 911

On Nov 2, 2009

Great recipe, made exactly as written. Down home yum!

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From: msjenjenp

On Oct 18, 2009

YUM! Now I know the secret of making good beans. Mine came out a little mushy (but who cares?), so I might cook them just a tad less next time. They are really to die for. My husband was in heaven when he came back for seconds of these beans, cornbread and collard greens during his football game — and he swears he doesn't like collard greens! Combined with these beans and cornbread, I believe he's been! Thanks so much for sharing. I might have to make another pot today.

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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!!!

3 people found this review helpful

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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!

2 people found this review helpful

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Read all 11 reviews