Ham and Beans
Ham and beans the old way — instant pot ham and bean soup, easy ham and beans, old fashion ham and beans, slow cooker pinto beans and ham — for cold weeknights.
★ dinner
dinnerInstant pot ham and bean soup
I love making bean soups in the InstaPot because, for those of you that don’t know, you can use dry beans for recipes without soaking overnight. Dry beans are so easy to store and last virtually forever.
Lewis WeinermanIngredients
- 6 ounces Dry beans (I used small red beans)
- 1 cup Water
- 2 cups Cubed ham
- 1 large Chopped onion
- 2 cloves Minced garlic
- 2 stalks Chopped celery
- 2-3 medium Chopped carrots
- 14-16 ounce Canned diced tomatoes
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- 1 teaspoon Chili powder
- 1 teaspoon Ground black pepper
- 1 teaspoon Dried parsley
- 3 tablespoons Lemon juice
- 1 teaspoon Salt
- 1 large or 2 medium Peeled and cubes Russet potato
- 2 tablespoons Olive oil
- 5 cups Low sodium chicken broth or water
- 2 Bay leaves
Instructions
- 1Add dry beans and water to instant pot, cook on manual high pressure for two minutes
- 2Quick release, drain beans and rince in cold water, you don’t need to do this but it will help them release some of the sugar and fiber that can cause intestinal gas issues.
- 3Add olive oil to instant pot and use sauté setting on high until for 8 minutes
- 4Once oil is heated, add potatoes, onion, carrots, and celery to instant pot. Stir until time is compete.
- 5Add remaining ingredients and stir to combine
- 6Set to manual high pressure for 20 minutes
- 7Quick release pressure and stir
- 8Remove bay leaves and serve
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Open in Pepper →A Ham Bone Makes The Whole Pot
A bag of dry beans and a leftover ham bone feed a family for two days, and the second day tastes better than the first. Nothing here needs a trip to the store.
Cooks on Pepper reach for this collection the week after a holiday ham, or any cold night when they want supper simmering while they do something else.
Every recipe here is built on beans and ham: instant pot ham and bean soup for a fast night, easy ham and beans from canned great northerns, old fashion ham and beans with a ham bone and white onion, slow cooker pinto beans and ham, and navy bean soup made with ham stock.
Quick Tips
- 1
Soak the beans overnight
Cover dry beans with 3 inches of cold water and let them sit 8 hours. They cook more evenly and take about half the time.
- 2
Save the ham bone
Simmer the bone with the beans the whole time, then pull it out after 2 hours and shred off any meat back into the pot.
- 3
Salt at the end
Wait until the beans are tender before adding salt, usually the last 15 minutes, since ham already brings plenty.
- 4
Mash for thicker broth
Scoop out a cup of cooked beans, mash them with a fork, and stir them back in to thicken the pot without flour.
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