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Pressure-Cooker Smoky White Beans and Ham

I had never made or even eaten this dish before meeting my husband. Now I make it at least once a week. I serve it with some homemade sweet cornbread. Delicious! —Christine Duffy, Sturgis, Kentucky
  • Total Time
    Prep: 15 min. Cook: 30 min. + releasing
  • Makes
    10 servings

Ingredients

  • 1 pound dried great northern beans
  • 3 smoked ham hocks (about 1-1/2 pounds)
  • 3 cans (14-1/2 ounces each) reduced-sodium chicken or beef broth
  • 2 cups water
  • 1 large onion, chopped
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 2 teaspoons pepper
  • Thinly sliced green onions, optional

Directions

  • Rinse and sort beans. Transfer to a 6-qt. electric pressure cooker. Add ham hocks. Stir in broth, water, onion and seasonings. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure.
  • When cool enough to handle, remove meat from bones; cut ham into small pieces and return to pressure cooker. Serve with a slotted spoon. Sprinkle with green onions if desired.
Nutrition Facts
2/3 cup: 196 calories, 2g fat (0 saturated fat), 8mg cholesterol, 594mg sodium, 32g carbohydrate (2g sugars, 10g fiber), 15g protein. Diabetic Exchanges: 2 starch, 2 lean meat.

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Reviews

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  • Lady Fingers
    Dec 3, 2020

    I’m not gonna lie – I didn’t follow the recipe. I used pintos instead of northern beans, Knorr Beef Bullion instead of canned broth, and shallots instead of onion. And when I first checked on the soup, the beans and ham seemed like they would benefit from another 5 minutes at pressure, so I added a diced carrot before closing it back up. It’s delicious, and almost too thick and hearty to call a soup. I’ll be making it again with great northern beans, when our market has them in stock again!

  • Becky
    Aug 23, 2020

    Ham and beans are one of my favorite easy recipes! Tonight I made it with beef broth and I think it was better than the chicken stock standby I have always enjoyed. BIG SECRET though: chop some onions in a little vinegar and sugar and use on top as a condiment and you might think you’ve gone to heaven!

  • Gee
    Feb 22, 2020

    I agree with everything except using a slotted spoon to serve. I want lots of the juice on my cornbread. that is the best part.

  • scruffy88tally
    May 23, 2019

    I am from Indiana and this was a winter comfort meal for us!!! I still love it to this day