Electric Pressure Cooker Ham and Bean Soup

For whatever reason, we didn’t grow up eating Ham and Beans. Actually, I don’t remember eating any beans during my childhood, except chili beans in chili, and those most certainly came from a can. That said, it’s been really fun to experiment with cooking dry beans in my Electric Pressure Cooker and so far, I’ve been pleased to learn how easy to prepare and delicious they can be. 1 ham bone with meat leftover from ham dinner, or substitute ham hocks
6-8 cups water
1 Tbs. olive oil
1 bay leaf

1 tsp. dried tarragon (or substitute 1 tsp. dried Italian seasoning, but I discovered that I really enjoy the tarragon with this dish.)
1 lb. dry white beans, I used Great Northern (unsoaked….oh, the beauty of pressure cooking!)
4 carrots, diced
1 large yellow onion, diced
4 ribs celery, diced
1 tsp. Better Than Bouillon ham base
kosher salt and freshly ground black pepper, to taste
1/2 cup heavy cream, if desired

Place ham bone with meat, water, bay leaf, tarragon, oil and beans into Electric Pressure Cooker (EPC) pot, making sure pot isn’t filled over two-thirds full; lock EPC lid into place and choose High Pressure setting for 25 minutes. When timer sounds, use a 30 minute natural pressure release, followed by a quick release to remove any remaining pressure from the EPC. (This long natural release allows your beans to finish cooking from residual heat and to relax, making them the perfect tenderness.)

Meanwhile, in a large sauté pan over medium high heat, sauté carrots, onions, and celery in a bit of oil until softened, adding a bit of broth to mixture, if needed, to keep from sticking. (Or, if you have a second EPC, you can do this step quicker by utilizing it here. Set EPC to sauté setting, then add oil; when oil is hot, add carrots, onions, celery, tarragon, and ham base, stirring until just combined. Add 1/2 cup broth or water to pot, then lock EPC lid into place and choose High Setting for 1 minute. When timer sounds, perform a quick release.)

Remove ham bone and bay leaf from pressure cooker pot, removing any meat that is still attached to bone and adding it back into the broth and beans in the pot. Add sautéed veggies to broth and beans; adjust seasonings to taste. For added creaminess, stir in cream. Serve at once!

Let’s Get You Cookin’,
Chef Alli

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