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Ingredients
- 1 lb dried beans (pinto preferred, but almost anything will work, my school cafeteria always made them with navy beans)
- 1 ham hock (salt pork, ham bone, or other salty pork)
- 1 small onion, chopped
- 1 garlic clove, minced
- 1 tablespoon butter or 1 tablespoon bacon grease
- 6 cups hot water
Method
- Follow directions on bean bag for presoaking the beans.
- Drain and rinse beans, sit aside.
- In the pan melt butter (or bacon grease) over medium heat. Cook onions and garlic until soft and lightly brown.
- Add beans, ham hock, and water to pressure cooker. Put on lid and seal. Bring heat up to high.
- Once pressure has been reached, reduce heat to low and cook for 30 minutes.
- Remove the pressure cooker from heat and release the pressure with a quick release method. Remove the cover and test beans for doneness. If necessary cover and return the pot to pressure and cook for another 5 minutes.
- Remove the ham hock from the soup. Discard the skin and bones. Chop the remaining meat and add it back to the soup.
- Season with additional salt and pepper if necessary. Serve hot with crumbled corn bread.
