This is the first recipe I tried with my pressure cooker and it turned out pretty good too. It is based on a couple of recipes but I added some things and removed some to suit my tastes.
Navy Bean and Ham Hock Soup
Ingredients:
1 pound navy or white beans, picked over
1 smoked ham hock
2 tablespoons olive oil
3 garlic cloves, minced
1 diced jalapeño pepper
1 large onion, chopped
1 carrot, peeled and chopped
1 celery stalk, chopped
2 scallions diced
2 teaspoons dried oregano
1/2 teaspoon Black Pepper
1 teaspoon Cayenne Pepper
1 teaspoon of Thyme
1 teaspoon of Cumin
1 bay leaf
6 cups chicken or vegetable stock
salt and pepper to taste
I soaked my beans overnight changing the water every few hours. There are other methods for this but it was fine with these dish. I then Heat the oil in the bottom of a pressure cooker over medium-high heat. Added the onions, jalapeños peppers and cooked, stirring occasionally, until light brown - about 3 to 5 minutes.
I added the remaining ingredients, cover and lock the pressure cooker and bring to high pressure over high heat, then lower the heat to stabilize the pressure at high and cook for about 15 minutes. Removed the pressure cooker from heat and release the pressure as recommended by the instructions that came with the cooker. In my case the beans where done enough for me but if necessary cover and return the pot to pressure and cook for another 5 minutes. I then removed the ham hock from the soup. Discard the skin and bones. Chop the remaining meat and add it back to the soup.
If you want it creamier you could use a potato masher, the back of a large spoon to slightly mash the beans. You can also use an immersion blender, but be careful not to completely puree the soup - it should be thick and lumpy. I didn't bother with it this time as I wanted it whole. Season with additional salt and pepper if necessary. Serve hot.
It was also good as a left over on some steamed rice the next day.
One other note here the times will depend a bit on your pressure cooker and stove top. In my case I used and induction cook top which is a bit faster.
Navy Bean and Ham Hock Soup
Ingredients:
1 pound navy or white beans, picked over
1 smoked ham hock
2 tablespoons olive oil
3 garlic cloves, minced
1 diced jalapeño pepper
1 large onion, chopped
1 carrot, peeled and chopped
1 celery stalk, chopped
2 scallions diced
2 teaspoons dried oregano
1/2 teaspoon Black Pepper
1 teaspoon Cayenne Pepper
1 teaspoon of Thyme
1 teaspoon of Cumin
1 bay leaf
6 cups chicken or vegetable stock
salt and pepper to taste
I soaked my beans overnight changing the water every few hours. There are other methods for this but it was fine with these dish. I then Heat the oil in the bottom of a pressure cooker over medium-high heat. Added the onions, jalapeños peppers and cooked, stirring occasionally, until light brown - about 3 to 5 minutes.
I added the remaining ingredients, cover and lock the pressure cooker and bring to high pressure over high heat, then lower the heat to stabilize the pressure at high and cook for about 15 minutes. Removed the pressure cooker from heat and release the pressure as recommended by the instructions that came with the cooker. In my case the beans where done enough for me but if necessary cover and return the pot to pressure and cook for another 5 minutes. I then removed the ham hock from the soup. Discard the skin and bones. Chop the remaining meat and add it back to the soup.
If you want it creamier you could use a potato masher, the back of a large spoon to slightly mash the beans. You can also use an immersion blender, but be careful not to completely puree the soup - it should be thick and lumpy. I didn't bother with it this time as I wanted it whole. Season with additional salt and pepper if necessary. Serve hot.
It was also good as a left over on some steamed rice the next day.
One other note here the times will depend a bit on your pressure cooker and stove top. In my case I used and induction cook top which is a bit faster.