Thursday, December 27, 2007

Ham Bean Soup for Pressure Cooker

1 (16 ounce) bag 15 bean soup mix, seasoning packet discarded
1 tablespoon dried onion flakes
1 teaspoon garlic powder
fresh ground black pepper
1 medium ham bone
1 (15 ounce) can diced tomatoes
2 cups cooked ham, cubed

Put the ham bone in the bottom of the pressure cooker (I normally have to break mine into pieces so it will fit).
Pour the dried beans on top of the bone, and cover with cold water (don't fill your cooker more than 2/3 full). Sprinkle on the dried onion, garlic powder, and pepper.
Lock on the lid, bring to pressure, then reduce the heat and cook for 25 minutes.
Remove from the heat, and let sit for 15 minutes, before carefully removing any remaining pressure.
Remove the lid, pour in the can of tomatoes including their juice, and the ham pieces. Simmer for 20 minutes.

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