Ham and Beans – Dianne’s

This recipe is awesome and goes really well with Tennessee Sour Cream Cornbread.

INGREDIENTS (pre-cook):

  • 3 cups pinto beans
    • This is about as much as you can safely cook in an 8-quart pressure cooker. If you double this recipe, do the pre-cook in two separate batches.
  • 6 cups water


  • 1 large onion (diced)
  • 1 quart chicken broth
  • 2 cups water
  • 2 smoked ham hocks or smoked shanks (bone-in) (about 3/4 lb. total)
  • 1/2 lb. diced ham
  • 2 bay leaves
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder or granulated garlic
  • 1 teaspoon salt


  1. Place the beans and water in a large pressure cooker and bring up to pressure.
  2. Cook for 30 minutes.
  3. Quick release the pressure by opening the valve or running the cooker under cold water.
    1. At this point, the beans will be mostly cooked but firm inside.
  4. Place the beans in a collander.
  5. Rinse with cold water while stirring with a wooden spoon until the water runs clear.
    1. This step reduces the oligosaccharides (undigestible sugars that cause gas and bloating).


  1. Put the beans in a large stockpot.
  2. Add the remaining ingredients.
  3. Bring to a boil.
  4. Reduce to a simmer.
  5. Cover and cook, stirring occasionally, for 45 minutes.
  6. Remove the cover and continue to cook for an additional 45 minutes.
    1. The liquid will decrease and the broth will thicken during this stage.
  7. Remove the bay leaves and bones.

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