Ham and Beans – Pressure Cooker

This is enough to fill an 8 qt. pressure cooker about 2/3 full.

You can make these in about 2 hours if you have pre-cooked ham. It has a couple of steps but it is still faster than the crockpot method.

NOTE:  Beans don’t absorb water correctly if there is salt or other impurities in it.  You have to cook the beans in fresh water before adding other ingredients.

INGREDIENTS – First Cook:

• 2 cups Pinto Beans (uncooked)
• 4 cups water

INGREDIENTS – Second Cook:

• 4 cups beef broth
• 2 cups water
• 3 garlic cloves (minced)
• 1 large sweet onion (chopped)
• 1/4 teaspoon cloves (ground)
• 1 lb. ham or ham bone plus 1 lb. of meat
• 5.25 teaspoons kosher salt
• 2 teaspoons black pepper

INSTRUCTIONS – First Cook:

1. Sort Pinto beans on a cookie sheet to remove any rocks, etc.
2. Rinse beans to remove any dirt.
3. Combine the beans and water in the cooker and cook for 30 minutes.
4. Use the quick release method for your cooker.
5. Drain the beans through a colander and rinse. This step is IMPORTANT because it removes much of the enzymes that cause gas.
6. Make sure the pressure cooker vent is free of any bean debris before proceeding.  

INSTRUCTIONS – SECOND COOK:

1. Place the beans back in the pressure cooker and add the ingredients for the second cook.
2. Bring the cooker up to temperature and cook for 30 minutes.
3. Use the quick release method for your cooker.