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Pinto Beans & Ham Hocks




Source of Recipe


camelliabrand.com


Recipe Introduction


One of the first things I made in my IP and they were very successful. My timing was a little different – my beans weren’t completely tender at 40 minutes. I did them for another 10-15 and they were perfect. Serve with some chopped raw onions, chow-chow and cornbread. I used a few shots of hot sauce instead of the pepper flakes.


Recipe Link: https://www.camelliabrand.com/recipes/instant-pot-pinto-beans-ham-hocks/

List of Ingredients




1 (1-pound) package dried pinto beans
1 large smoked ham hock
1 large yellow onion, finely chopped
2 large cloves garlic, minced
2 dried red chile peppers, or ¼ teaspoonred chile flakes
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 cups water or chicken broth
1 bunch green onions, chopped


Recipe



Rinse and sort the beans. Place the beans, ham hock, onion, garlic, pepper flakes, salt, pepper, and water or broth in the IP. Put the lid on and lock. Make sure the pressure release valve is turned to “sealing”.

Cook on high pressure for 40 minutes [mine took more like 50-55] and let pressure release naturally for 20 minutes. Turn the valve to “venting”. Unlock and remove the lid and take out the ham hocks. Let cool a bit and dissect it – discard the skin, bones, and cartilage. Shred the meat and put it back in the beans. If you want the beans a little creamier you can mash up a ladle or so in a bowl and add back into the pot. Serve with green onions.

Serves 6.