Follow directions on bean bag for presoaking the beans.
Drain and rinse beans, sit aside.
In the pan melt butter (or bacon grease) over medium heat. Cook onions and garlic until soft and lightly brown.
Add beans, ham hock, and water to pressure cooker. Put on lid and seal. Bring heat up to high.
Once pressure has been reached, reduce heat to low and cook for 30 minutes.
Remove the pressure cooker from heat and release the pressure with a quick release method. Remove the cover and test beans for doneness. If necessary cover and return the pot to pressure and cook for another 5 minutes.
Remove the ham hock from the soup. Discard the skin and bones. Chop the remaining meat and add it back to the soup.
Season with additional salt and pepper if necessary. Serve hot with crumbled corn bread.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (223g)|
|Recipe Makes: 9 Servings|
|Calories from Fat: 18 (10%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 3.4mg||1 %|
|Sodium 18.5mg||1 %|
|Potassium 617.3mg||16 %|
|Total Carbohydrate 31.9g||9 %|
|Dietary Fiber 12.5g||50 %|
|Sugars, other 19.4g|
|Protein 11.4g||16 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 187
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