White Beans and Ham Pressure Cooker Recipe

White Beans And Ham Pressure Cooker Recipe

Ingredients

SERVES 6 – Cooker: 5- to 7-quart – Time: 11 minutes at HIGH pressure

• 1½ pounds dried navy beans, soaked and drained
• about 1 pound leftover ham, diced.
• 5 cups water
• 1 medium yellow onion, diced
• 1 clove garlic, minced
• 2 tablespoons minced fresh flatleaf parsley
• 2 tablespoons minced celery
• 1 bay leaf
• 1 teaspoon sea salt
• 2 tablespoons light olive oil or other flavorless oil

Method

1. Chopped fresh cilantro, for serving
2. Coarsely shredded Cheddar cheese, for serving
3. Place the drained soaked beans in a 5- to 7-quart pressure cooker
4. Add the ham, water, onion, garlic, parsley, celery, bay leaf, and salt
5. Drizzle in the oil
6. Close and lock the lid
7. Set the burner heat to high
8. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
9. Set a timer to cook for 11 minutes
10. Remove the pot from the heat
11. Open the cooker with the Natural Release method; let stand for 15 minutes
12. Be careful of the steam as you remove the lid
13. Discard the bay leaf
14. Stir, then taste for salt
15. Serve hot with lots of cheese and cilantro, and warm corn muffins
16. It will keep in an airtight container in the refrigerator 4 to 5 days or in the freezer up to 4 months
17. White Butter Beans and Ham: Substitute 1 (1-pound) package dried large lima beans for the navy beans
18. Cook for 6 minutes (23 minutes if unsoaked) at HIGH pressure

Full List of White-Bean Recipes
Full List of Meat Recipes