This recipe is awesome and goes really well with Tennessee Sour Cream Cornbread.
- 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
INGREDIENTS (MAIN COOK):
- 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
- Place the beans and water in a large pressure cooker and bring up to pressure.
- Cook for 30 minutes.
- Quick release the pressure by opening the valve or running the cooker under cold water.
- At this point, the beans will be mostly cooked but firm inside.
- Place the beans in a collander.
- Rinse with cold water while stirring with a wooden spoon until the water runs clear.
- This step reduces the oligosaccharides (undigestible sugars that cause gas and bloating).
INSTRUCTIONS (mAIN COOK):
- Put the beans in a large stockpot.
- Add the remaining ingredients.
- Bring to a boil.
- Reduce to a simmer.
- Cover and cook, stirring occasionally, for 45 minutes.
- Remove the cover and continue to cook for an additional 45 minutes.
- The liquid will decrease and the broth will thicken during this stage.
- Remove the bay leaves and bones.