Arthur Adam Housley
Pressure Cooker Ham Hocks and Beans
This has always been a staple for my father when he cooks. Every winter a nice big slow cooker full of ham hocks and beans makes a cool winter evening so much warmer. I have copied that recipe, but what about a faster way when you either forgot to start the slow cooker, or just don't have the time? This was my first foray into cooking one my pop's favorite meals in an instant pressure cooker and it turned out amazing!! You can use dried beans and soak them overnight, or use the canned ones like I did, which turned out just fantastic.
2 Smoked Ham Hocks Thawed
1.5 quarts chicken stock
1 onion roughly chopped
8 garlic cloves crushed
1 tsp dried oregano
1 tsp of cumin
2 bay leaves
3 cans pinto beans
1 can cannellini beans...or other white bean
1 teaspoon black pepper, plus more to taste
1 tablespoon garlic powder, plus more to taste
salt to taste
Pressure Cook Ham hocks Place 1.5 quarts of Chicken stock and bay leaves and 2 pounds smoked ham hocks into the pressure cooker and cook at High Pressure for 35-40 minutes.
In a pot on the stove combine beans, onions, diced jalapeño, garlic, spices and 1/2 cup of chicken stock and heat for 5-10 minutes on medium heat...stirring occasionally.
When the pressure cooker is done...release the steam. Then pour the contents of the pot into the pressure cooker with the Hocks and broth. Stir. Close the lid and pressure cook for 5 minutes.
When done...release steam and open the top...stir and serve. All sorts of ways to garnish...a piece of warm cornbread can be awesome!