A variety of tasty beans that have been stewed in chicken broth, served with tender pieces of sweet shredded ham, poured over tender white rice.
- 1 bone-in ham with some meat or 2 lbs cooked ham
- 1 package Hurst's Hambeens 15 Bean Soup
- 1 onion chopped
- 1 cup carrots chopped
- 1 cup celery chopped
- 8 cups unsalted chicken broth
- salt & pepper to taste
- 3-4 cups cooked rice
- Rinse and drain beans. Discard any debris and place the seasoning package aside.
- Add chopped onion, chopped celery, chopped carrots, beans, bone-in ham and broth to the cooker. Place the lid on.
- Pressure cook on high for 45 minutes followed by a 25 minute natural release. Read the manufacture instructions for a quick release prior to execution.
- Remove the lid.
- Shred the big chunks of ham in the cooker and discard the bone.
- Add salt/pepper to taste (gently stir). Lastly, pour seasoning package in the cooker and mix well.
Serve with cooked rice.
NOTE: To follow this recipe in a slow cooker just cook on high for 5-7 hours or until the beans are tender.
EQUIPMENT
