ham hock

This is a pressure cooker spin on the New Orleans classic (though we have a <a href="https://cooking.nytimes.com/recipes/1020815-slow-cooker-red-beans-and-rice">slow cooker version</a>, too, if that’s more your speed). Pressure cookers have a special way with dried beans, cooking even unsoaked beans quickly and evenly, so that the beans become creamy but retain their shape. Here, you want the beans to be very soft, so that the stew is thick, not brothy. “Monday red beans” are traditionally flavored with a leftover pork bone, so you can use one instead of a ham hock, if you like. If you have a favorite Cajun or Creole seasoning blend, use 1 heaping tablespoon of it in place of the sage, cayenne, garlic, onion and paprika, and taste before adding any salt, since seasoning blends vary in salinity.

Pressure Cooker Red Beans and Rice

vegetable oil

yellow onion, finely chopped

Kosher salt and black pepper

celery stalks, finely chopped

green bell pepper, finely chopped

garlic cloves, finely chopped

garlic powder

onion powder

sweet paprika

cayenne,

sage (optional)

red kidney beans (no need to soak)

pork

ham hock (about 10 ounces)

bay leaves

thyme thyme

rice,

scallions,

Louisiana-style hot sauce,

Turn on the sauté setting of a 6- to 8-quart electric pressure cooker and heat the oil. Add the onion, season with salt, and cook, stirring occasionally, until limp and translucent, 6 to 8 minutes. Add the celery and bell pepper, and cook, stirring occasionally, until softened, 5 to 8 minutes. Add the chopped garlic, garlic powder, onion powder, paprika, cayenne and sage (if using); grind in a generous amount of black pepper and add 3/4 teaspoon salt. Stir well to combine all the ingredients, then turn off the sauté setting.

Add the beans, sausage, ham hock, bay leaves, thyme and 5 1/2 cups water. Scrape the bottom of the pot to loosen any browned bits. Cook on high pressure until the beans are creamy, 50 minutes to 1 hour.

Turn off the pressure cooker and allow the pressure to reduce naturally for 10 minutes, then release the remaining pressure manually and open the lid. Taste the beans to make sure they are tender, and add salt and cayenne to taste. Using a fork, mash some of the beans against the side of the pressure cooker to make the mixture creamy; you can turn on the sauté setting and let the mixture bubble for a few minutes to thicken, if you like, but it will also continue to thicken as it sits. Discard the bay leaves and thyme sprigs, and pick the meat off the ham hock if you like. Top the beans with hot cooked rice and scallions; serve with hot sauce.

This hearty Instant Pot Ham Bone Bean Soup recipe is super quick to make and filled with tender ham, beans and veggies!

Instant Pot Ham Bone Bean Soup Recipe

Ham Bone or Ham Hock (fresh or frozen)

lb. dried Navy Beans

chicken broth

onion

celery

carrots

garlic (minced)

tsp cumin

tsp salt

tsp black pepper

Combine all ingredients into the liner of the pressure cooker and stir. Secure lid on pressure cooker and make sure valve is in the closed position.

Use the Bean/Chili setting for 50 minutes (or HIGH pressure). Let the pressure naturally release when finished cooking for 30 minutes, then carefully release the pressure the rest of the way.

Remove the ham bone from the pressure cooker and shred any meat and return it to the pot. Discard the bones and cartilage along with the two bay leaves.

If you’re using a ham hock with ham meat, you don’t have to add the additional cooked diced ham. We used a ham bone that didn&#039;t have much meat, so we added the extra diced ham. The saltiness of the broth will vary greatly depending on how well seasoned your chicken broth is and if the ham is salted. Make sure to taste the broth after cooking and adjust seasoning accordingly. Dried beans cook differently too. After several tests, we found that an average cooking time of 1 hour worked best to ensure that different types of dried beans were thoroughly cooked. If you&#039;re using larger beans like dried lima beans, they will need an additional 15 minutes cooking time. Instant Pot needs to be a 6-qt size or larger.

Instant Pot Ham Bean Soup

olive oil

onion (, diced (use a sweet onion, it’s delicious!))

garlic (, minced)

Worcestershire sauce

celery (, diced)

carrots (,

beans

bay leaf

thyme

cumin ((optional))

kosher salt (,

cracked black pepper (,

kale

parsley

Saute

Turn Instant Pot on "Sauté”, and add oil. Add the onions and garlic and cook until soft, about 2 minutes.

Add Ingredients

Add the ham bone, diced ham, broth, Worcestershire, celery, carrots, dried beans, bay leaf, dried thyme, optional ground cumin, salt and pepper. And add any additional optional veggies. Stir the mixture.

Pressure Cook

Close the lid, set to high pressure, and after the pressure cooker reaches full pressure,  cook for 60 minutes (These are the steps we did for our Instant Pot: Press &quot;Cancel&quot; to stop the &quot;Sauté&quot; setting. Press the &quot;Manual&quot; button. Set the time to 60 minutes.)

Release Pressure

After the cooking time is complete, press "Cancel" and carefully release the pressure.

Finish

Remove ham bones and any excess fatty chunks from the Instant Pot and pull off any ham meat and cut into small pieces. Add the ham back into the Instant Pot. If you want a thicker soup, mash a few of the beans in the soup. Give the soup a good stir and add additional salt and paper, to taste.

Serve

Garnish with minced parsley (optional). Serve warm with bread.

Full Recipe Here ? https://bestrecipebox.com/ham-and-bean-soup/ INGREDIENTS 1 large ham bone or ham hock, if needed cut at the joint so it will fit in the Instant Pot 1 1/2 cups (170 g) cooked diced ham 1 Tablespoon (15 ml) olive oil 1 onion , diced (use a sweet onion, it’s delicious!) 3 cloves garlic , minced 7 cups (1.66 L) chicken broth 2 teaspoons (10 ml) Worcestershire sauce 2-3 stalks celery , diced 2-3 carrots , peeled and diced 1 pound (454 g) dried navy beans , great Northern Beans, pinto beans, etc… 1 bay leaf 1/2 teaspoon (25 ml) dried thyme or dried oregano 1/2 teaspoon (2.5 ml) ground cumin (optional) 1/2 teaspoon (2.5 ml) kosher salt , or to taste 1/2 teaspoon (2.5 ml) fresh cracked black pepper , or to taste 1 cup (70 g) chopped kale or cabbage, optional (to make it healthier!) minced parsley for garnish, optional ? Print Full Recipe Here ? https://bestrecipebox.com/ham-and-bean-soup/ ? ?— OUR ULTIMATE FAVORITE KITCHEN STUFF — ?? ?The Best Oil Sprayer We’ve Found: https://amzn.to/34c40pg ?Super Favorite Kitchen Scale: https://amzn.to/2KmsVPR ?Pre-cut Parchment Sheets for Baking Sheet Pans: https://amzn.to/2WgFoXK ?Two of our Favorite Air Fryers: https://amzn.to/33y8DJU & https://amzn.to/36pwVHT ?Perforated Parchment Sheets for Air Frying: https://amzn.to/3fPE8E9 ?Air Fryer Accessory Kits (choose right size for your air fryer): https://amzn.to/3qdCXmE or https://amzn.to/33uRHDY ?Reusable Silicone Baking Cups: https://amzn.to/39KFjDD ?Silicone Spatula Set: https://amzn.to/380P4v2 ?Slotted Frying Tongs - Where have you been all our lives?!: https://amzn.to/39sgyvQ ?Digital Meat Thermometer: https://amzn.to/39uDpa4 ?Magnet 2-Sided Measuring Spoons: https://amzn.to/3nmQ8zK SOCIAL MEDIA: Join our Food Community: Subscribe to Our YouTube Videos: https://www.youtube.com/c/BestRecipeBox1?sub_confirmation=1 Instagram: https://www.instagram.com/bestrecipebox/ Facebook Group for Help & Tips: https://www.facebook.com/groups/AirFryerRecipesClub Facebook Page: https://www.facebook.com/BestRecipeBox Twitter: https://twitter.com/BestRecipeBox Pinterest: https://www.pinterest.com/bestrecipebox/

Instant Pot Ham & Bean Soup

This classic recipe is adapted from “Tastes Like Cuba,” by Eduardo Machado and Michael Domitrovich. The secret is the homemade sofrito, but bottled will do in a pinch.

Cuban Black Beans

green peppers, stemmed and seeded

garlic

black beans,

salt,

bacon,

Spanish onion, diced

jalapeño,

oregano

cumin

black pepper

white vinegar

turbinado or other brown sugar

Cut 1 green pepper into 1-inch squares. Smash and peel 4 of the garlic cloves. Put the green pepper and garlic into a large pot with the beans, ham hock, bay leaves and 1 tablespoon salt. Add 2 quarts water and bring to a boil. Cover the pot and simmer until the beans are tender, an hour or more.

Meanwhile, make a sofrito. Cut the remaining ½ green pepper into ¼-inch dice. Peel and finely chop the remaining garlic. Heat the olive oil in a very large skillet over medium-high heat. Add the bacon and cook, stirring occasionally, until it starts to brown, about 5 minutes. Add the green pepper and onion and cook, stirring, until slightly softened, about 3 minutes. Add the garlic, jalapeño (leave out the seeds if you don’t want it too spicy), oregano, cumin, black pepper and 2 teaspoons salt and stir for another minute. Pour in the vinegar and scrape any browned bits from bottom of pan with a wooden spoon. This is your sofrito.

When the beans are cooked, discard the bay leaf. Remove and set aside the ham hock and let it cool. Transfer 1 cup of beans to small bowl, mash them into a paste with the back of a fork and return to the pot. Add the sofrito, then the sugar. Pull the meat from the ham hock, leaving behind any white sinew or gristle. Chop the ham into ½-inch pieces and return it to the bean pot.

Stir the beans well and bring to a boil over medium heat, then lower to a simmer and cook, uncovered, for 20 minutes or so, skimming any foam from the top. Taste for salt and serve with white rice.

The pressure cooker turns simple ingredients into a creamy and satisfying soup in under an hour. Split peas are a type of field pea that’s been dried and split. They have been eaten around the world for ages, because they are cheap, nonperishable and widely available. This recipe is enriched a ham hock, which provides salty pork bits. Ham hocks can be harder to find, but they are also inexpensive and add body and flavor to soups — and freeze well, so they are worth having on hand. If you don’t have a ham hock, you can use a leftover ham bone or diced thick-cut ham, or toss in some crisped bacon at the end. (You can also prepare <a href="https://cooking.nytimes.com/recipes/1021979-slow-cooker-split-pea-soup-with-horseradish-cream">this recipe in a slow-cooker</a>.)

Pressure Cooker Split Pea Soup With Horseradish Cream

unsalted butter (or olive oil)

celery stalks, thinly sliced

carrot,

garlic cloves,

smoked paprika

thyme sprigs, leaves removed, thyme

chicken stock

dry white wine

peas

ham hock (about 1 pound)

lemon, juiced (about 1 tablespoon)

sour cream

horseradish

Dijon mustard

Turn on the sauté setting on a 6- to 8-quart electric pressure cooker. Melt the butter, then add the onion. Cook, stirring occasionally, until translucent, about 5 minutes. Add the celery, carrot, garlic, smoked paprika, garlic powder, thyme, bay leaves, 2 teaspoons salt and a few generous grinds of pepper. Cook, stirring, until fragrant and well combined, about 2 minutes.

Pour in the stock and wine, and let the mixture come to a bubble, scraping the bottom of the pan. Stir in the spit peas and ham hock.

Put the lid on the pressure cooker and turn the steam valve to sealed. Set to cook on high pressure for 18 minutes. After the cook time, turn off the heat and let the pressure reduce naturally for 10 minutes, then release the remaining pressure manually by twisting the steam valve to vent.

The soup will thicken as it sits; if it is too thick for your taste, stir in a bit of warm broth or water. If you’d like the soup to be thicker, turn on the sauté setting and let the soup bubble with the lid off for a few minutes, to reduce. Discard the bay leaves, then stir in the lemon juice.

Transfer the ham hock to a bowl. Using two forks, pull the meat from the ham hock; discard the bone and return the meat to the pot. Taste the soup and add more salt and pepper if necessary.

In a small bowl, stir together the sour cream, horseradish and mustard, and season it with a pinch of salt and pepper. Serve the soup with the horseradish cream for topping. (Split pea soup thickens dramatically when chilled, so if you have leftovers, stir in a little water or broth when reheating to loosen the texture.)

Here's a classic German combo: smoky ham slowly cooked until it's meltingly soft and ready for a bed of tender cabbage and sweet apple.

Ham hock with spiced cabbage

milliliters (3 cups) Strongbow Original Cider

brown onion, coarsely chopped

cloves

black peppercorns

brown onion, thinly sliced

savoy cabbage, thinly sliced

red apple, thinly sliced

sage

caraway seeds

(1/3 cup) sour cream

wholegrain mustard

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5599487302001&=domain=taste

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This customizable recipe for classic split pea soup allows you to make it vegetarian or not with equally delicious results. Meat eaters can get that classic smoky flavor by adding bacon or ham hock, while vegetarians can reach for the smoked paprika. Half the split peas are added part way through cooking, which adds texture to each cozy, hearty spoonful.

Split Pea Soup

bacon paprika

extra-virgin olive oil, plus more as needed

leeks,

carrots,

green peas

Lemon wedges,

If using bacon: In a large pot or Dutch oven over medium heat, cook the bacon until crisp, 12 to 13 minutes. Transfer the bacon to a plate lined with a paper towel. Once cool, crumble and set aside for garnish. If using ham hock: In a large pot or Dutch oven over medium-high heat, heat the olive oil, then brown the ham hock until golden, about 6 minutes. If making the soup vegetarian: In a large pot or Dutch oven over medium heat, heat the olive oil.

Add the onion, leeks and garlic and season generously with salt and pepper. Cook over medium heat, stirring occasionally, until tender, about 5 to 8 minutes. (If the vegetables seem dry, add a little olive oil.) Stir in the carrots, paprika (if using), half the split peas, thyme and 8 cups stock or water. Bring to a boil, then reduce heat and simmer, partly covered, stirring occasionally, for about 45 minutes until peas are tender.

Mash the soup coarsely with a potato masher or give it a few quick blitzes with an immersion blender (watch out for the thyme sprigs). If you’d prefer a smoother soup, blitz until nearly smooth. Add the remaining 1/2 pound split peas and simmer about 1 hour, or until the peas are soft. If at any point the soup looks too thick, add more stock or water; if it looks too thin, remove the lid during the second simmer until it thickens. If using ham hocks, remove any meat from the bone, cut it into small cubes and stir into the soup. Season soup to taste with salt and pepper. Serve with crumbled bacon, if using, and lemon wedges.

Pea and ham soup, but not as you may know it.

Matt Moran's green pea and ham hock soup

tbs olive oil, plus extra to drizzle

onion, chopped

carrot, chopped

garlic cloves, crushed

celery stalk, chopped

smoked ham hock

1L (4 cups) chicken stock

mint, leaves picked

Pea tendrils, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853640786001&=domain=del

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For the New Year’s good fortune, a plate of black-eyed peas or other beans is considered auspicious, auguring wealth and prosperity. In the American South, they are traditionally eaten on the first day of the year. Adding cooked greens (the color of money) is said to make them even luckier. Simmered with onion and a meaty ham bone (other options are salt pork, bacon, pig’s feet, hog jowl and ham hock), black-eyed peas are often seasoned quite simply, with just salt and pepper. They may also be made highly seasoned with hot pepper and spices. Freshly baked cornbread is the perfect accompaniment. Black-eyed peas served over steamed rice is called Hoppin’ John.

Black-Eyed Peas With Ham Hock and Collards

black-eyed peas,

salt

onion,

allspice

red pepper

collard greens,

Drain peas and put them in a large Dutch oven or heavy-bottomed soup pot. Add ham hock or bone (if using slab bacon, cut it into 2-inch chunks), cover with 10 cups water and turn heat to high. Add salt, onion stuck with cloves, bay leaf, black pepper and allspice.

Bring to a boil, then reduce heat to a gentle simmer. Skim off and discard any foam that rises to the surface. Simmer for 1 1/2 to 2 hours, until peas are tender. Throughout cooking, add water as necessary, always keeping liquid level 1 inch above surface, stirring with wooden spoon occasionally. Turn off heat. Check broth for salt and adjust seasoning. Mixture should be fairly brothy. With a pair of tongs, remove ham hock, ham bone or bacon. Chop meat and skin in rough pieces and set aside.

Put a large wide skillet over medium-high heat. Add vegetable oil and heat until wavy. Add garlic and red pepper and let sizzle without browning. Add collard greens and stir to coat. Season with salt and add 1 cup water, stirring to help wilt greens. Add chopped ham and reduce heat to medium, then cover with lid slightly ajar and cook until greens are soft, about 20 minutes. Check seasoning.

To serve, put greens and meat in low soup bowls, then ladle over hot black-eyed peas. Sprinkle with scallions.

This slow cooker version of New Orleans-style red beans requires about 20 minutes to toss together in the morning and can be ready to eat when you walk in the door after work. Creamy and comforting, it is traditionally flavored with a leftover pork bone, so if you happen to have one, feel free to throw that in instead of a ham hock. And if you have a favorite Cajun or Creole spice mixture on hand, use 1 heaping tablespoon of it in place of the sage, cayenne, garlic, onion and paprika powders, and taste before adding any salt, as seasoning blends contain a varying amount of sodium. Adding hot sauce at the end is key: The best kind to use is a vinegary, cayenne-based, Louisiana-style sauce, like Crystal, Louisiana brand or Tabasco. (Here is a <a href="https://cooking.nytimes.com/recipes/1020816-vegan-slow-cooker-red-beans-and-rice">vegan version</a> of this recipe.)

Slow Cooker Red Beans and Rice

ground cayenne, plus more to taste

kidney

Heat the oil in a large (12-inch) skillet over medium. Add the onion, season with salt, and cook, stirring, until the onion is limp and translucent, 6 to 8 minutes. Add the celery and bell pepper and cook, stirring occasionally, until softened, 5 to 8 minutes. Add the chopped garlic, garlic powder, onion powder, paprika, cayenne and sage (if using); grind in a generous amount of black pepper and add 3/4 teaspoon salt. Stir well to combine all the ingredients, then remove from the heat and scrape the mixture into a 6- to 8-quart slow cooker.

Add the beans, bay leaves, thyme, sausage, ham hock and 6 cups water. Cook on high until the beans are very tender and creamy, about 7 hours.

Before serving, add salt or cayenne to taste. Using a fork or the back of a spoon, mash some of the beans against the side of the slow cooker to make the mixture slightly creamy. (It will continue to thicken as it sits.) Discard the bay leaves and thyme sprigs; you can pick the meat off the ham hock if you like. Top the beans with hot cooked rice and scallions; serve with hot sauce.

Collard greens are a mainstay of Liberian cuisine, brought to the country from the United States by formerly enslaved Africans. Here is a classic Liberian preparation that’s spicy with habaneros (Liberia is known for being the “Pepper Coast” of Africa), and rich with the flavors of ham, turkey and chicken. Each meat brings a distinct taste, creating the base for a gravy that you’ll want to spoon over rice. This is one of those vegetable dishes that’s hearty enough to be a main, whether it’s for Thanksgiving — which is celebrated in Liberia with foods like this one — or any other gathering.

Pan-Fried Collard Greens

kosher salt (Diamond Crystal)

ham hock, sliced (see Tip)

yellow onions,

habanero

unsalted chicken broth, store-bought or homemade

chicken seasoning base,

chicken-flavored bouillon seasoning cube,

Wash collard greens in a bowl full of water with vinegar and salt. Drain and repeat if needed, until the water is clear. Roll the leaves up into tight bunches and cut into thin strips. Set aside.

Bring a large pot of water to a boil over high, and add turkey and ham hock. Boil for 10 minutes, and then rinse and dry the meat. Clean out the pot.

In a blender or food processor, purée onions and peppers. Return the pot to high heat, and add turkey, ham hock, about three-quarters of the onion and pepper purée, along with broth, chicken seasoning, seasoned salt and Maggi cube if using. Bring to a boil, and cook until the liquid is reduced to 1 cup, about 40 minutes. Add the dried fish, if using.

Meanwhile, in a large pan, heat oil over medium. Add remaining onion and pepper purée, along with collard greens. Cover and cook, stirring frequently, until greens are wilted and tender, about 30 minutes.

Once stock is reduced, lower heat to medium, add cooked greens and cook, stirring well, for 5 to 10 minutes to incorporate flavors and thicken the broth. Serve with rice.

Collard greens are a common dish in many African American households, and are especially important during New Year’s celebrations. In folklore, the greens represent dollar bills, and the more you eat, the more money you’ll have in the new year. In this version, adapted from “Jubilee: Recipes from Two Centuries of African American Cooking,” by Toni Tipton-Martin, cornmeal dumplings simmer with the greens in a smoky stock. The dough is made using that rich potlikker and then added towards the end of cooking so the dumplings don’t become soggy. This combination of greens and dumplings parallels the West African pairing of soups and stews with fufu, an accompaniment traditionally made from pounded yam, cassava or other starch. This is delicious on its own, but even better with black-eyed peas and rice.

Collard Greens and Cornmeal Dumplings 

ham turkey wings

onions,

celery stalks, including leaves, halved

Smoky Soul Stock (recipe follows)

garlic clove,

(1 pound) collard greens

red chiles red-pepper flakes

Salt and black pepper

all-purpose flour

cornmeal

baking powder

sugar

unsalted butter

Make the stock: In a large heavy stockpot, bring 3 quarts water, the smoked meat, onions, celery, carrots, garlic, peppercorns and bay leaves to a boil. Reduce the heat to maintain a simmer, and simmer, partially covered, until the flavors are well blended, about 2 hours.

Remove the meat from the broth. When cool enough to handle, pull the meat off the bones (discard the skin, fat, and bones). Chop the meat and reserve for another use. (The meat can be refrigerated in an airtight container for up to 1 week.) Use a fine-mesh sieve to strain the stock into a container. Refrigerate the stock until the fat floats to the top or skim the fat using a fat separator or spoon to use immediately. For chilled stock, use a slotted spoon to skim off the fat and discard. Pour out 6 cups stock to use; reserve the rest for another use in the refrigerator for up to 5 days or in the freezer for up to 1 month.

Make the collards: In a medium saucepan, bring the 6 cups stock, the onion and garlic to a boil over high heat. Reduce the heat to maintain a simmer, cover and simmer while preparing the greens.

Thoroughly wash the collards and trim away the stems, if desired. Discard the stems or coarsely chop. Stack 2 or 3 leaves on a cutting board and roll tightly into a log. Slice the greens crosswise into 1/4-inch-wide ribbons. Place the greens and stems, if using, and the chiles in the broth and return to a simmer. Cook, covered, about 1 1/2 hours for very tender greens; you may cook them for less time if you have young greens or prefer greens with more chew. Season to taste with salt and black pepper.

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