Pressure Cooker Ham And Beans With Spinach Food

PRESSURE-COOKER SMOKY WHITE BEANS AND HAM

Steps:

• Rinse and sort beans. Transfer to a 6-qt. electric pressure cooker. Add ham hocks. Stir in broth, water, onion and seasonings. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. , When cool enough to handle, remove meat from bones; cut ham into small pieces and return to pressure cooker. Serve with a slotted spoon. Sprinkle with green onions if desired.

HAM AND BEAN SOUP WITH SPINACH

Steps:

• In a medium stock pot, saute ham in oil and butter until lightly browned, about 5 minutes, add onion, celery, carrots and garlic over medium heat, until vegetables are softened, not brown.
• Add chicken broth and seasonings; simmer 15-20 minutes.
• Stir in cannellini beans, spinach and parsley.
• Cook briefly just until spinach wilts, about 2-4 minutes.
• Remove from heat.
• In a small bowl, combine eggs and Parmesan with a whisk, I like to temper the egg/cheese mixture by adding 2 Tablesppons of the hot liquid from the soup, to the egg/cheese and stir quickly after each addition, then add egg mixture into the soup and stir until smooth.
• Salt and pepper to taste.

BASIC HAM & BEANS (PRESSURE COOKER)

Steps:

• Cut up onion, garlic and ham.
• Rinse beans and remove any that are discolored.
• Place all ingredients in pressure cooker with seasonings to taste.
• Turn on high pressure for 25 minutes. (If you have an electronic pressure cooker the meat setting is great for this recipe).
• Remove bay leaf.
• Serve with cornbread!

PRESSURE COOKER HAM AND BEANS WITH SPINACH

Steps:

• Add washed, sorted dry beans to pressure cooker with the water.
• Cut ham into bitesize chunks and add all seasonings.
• Set to HIGH pressure for 20 - 25 minutes.
• Use quick release method to release steam.
• Stir in spinach and nutmeg. Heat through.
• (My cooker has a "Keep Warm" setting that I leave it on till serving time.).
• Great with crusty bread or cornbread!

BEAN AND HAM SOUP (PRESSURE CANNING)

Steps:

• 1. Soak the beans overnight or do a quick soak.
• 2. Add the ham broth, salt, pepper, garlic, thyme and bay leaves to a stock pot and bring it to a simmer.
• 3. mix the beans, ham, onions, carrots, celery and cabbage together.
• 4. Fill the jars with bean mixture and leave 1 1/2 inch head space.
• 5. Fill the jars with simmering ham broth and leave 1 inch head space.
• 6. place the lids and rings on the jars.
• 7. Pressure can the jars for your elevation.