GadgetGuy
(Formerly Shermie)
Kidney Beans with Smoked Ham (pressure cooked)
02-01-2013, 08:27 PM
Ingredients;
1 lb. dried kidney beans.
1 medium onion, choped or sliced.
3 or 4 gloves garlic, chopped or sliced.
2 T. bacon fat, olive or canola oil.
2 cups diced smoked ham or picnic shoulder meat, or a leftover ham bone.
4 cups (1 qt) water to cover beans.
1 teaspoon each;
Salt, seasoned salt, ground black pepper, garlic powder and sugar.
Directions;
Heat fat or oil in pressure cooker over medium high heat.
Add chopped or sliced onions & garlic cloves. Sautee until onion pieces begin to brown slightly around edges. Add ham or other smoked meat. Cook for about 10 minutes more.
Meanwhile, pick over beans to remove ant foreign material, sucks as rocks, etc.. Rinse thoroughly in colander under cold water. Drain.
Add beans to onion and meat mixture. Add water to cover.
Cover cooker with lid, seal and set pressure regulator onto vent pipe. Let pressure build up. When regulator begins to jiggle, time beans to cook for about 1 hour.
Remove pressure and check to see if beans are done or need a little bit more time to pressure cook. When beans are soft, add seasonings & sugar and let liquid cook down until thickened slightly. Reduce heat to about medium low.
Adjust seasonings if desired. Serve over hot-cooked brown or white rice.
Enjoy!!
Note;
You can use just about ANY type of dried bean for this recipe, such as lima beans, pinto beans, blackeye beans or cow peas.
You can also substitute a leftover smoked ham bone, smoked ham hocks or smoked neckbones.
02-01-2013, 08:27 PM
Ingredients;
1 lb. dried kidney beans.
1 medium onion, choped or sliced.
3 or 4 gloves garlic, chopped or sliced.
2 T. bacon fat, olive or canola oil.
2 cups diced smoked ham or picnic shoulder meat, or a leftover ham bone.
4 cups (1 qt) water to cover beans.
1 teaspoon each;
Salt, seasoned salt, ground black pepper, garlic powder and sugar.
Directions;
Heat fat or oil in pressure cooker over medium high heat.
Add chopped or sliced onions & garlic cloves. Sautee until onion pieces begin to brown slightly around edges. Add ham or other smoked meat. Cook for about 10 minutes more.
Meanwhile, pick over beans to remove ant foreign material, sucks as rocks, etc.. Rinse thoroughly in colander under cold water. Drain.
Add beans to onion and meat mixture. Add water to cover.
Cover cooker with lid, seal and set pressure regulator onto vent pipe. Let pressure build up. When regulator begins to jiggle, time beans to cook for about 1 hour.
Remove pressure and check to see if beans are done or need a little bit more time to pressure cook. When beans are soft, add seasonings & sugar and let liquid cook down until thickened slightly. Reduce heat to about medium low.
Adjust seasonings if desired. Serve over hot-cooked brown or white rice.
Enjoy!!
Note;
You can use just about ANY type of dried bean for this recipe, such as lima beans, pinto beans, blackeye beans or cow peas.
You can also substitute a leftover smoked ham bone, smoked ham hocks or smoked neckbones.
