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