I recently got a pressure cooker and it opened up a new world of cooking. It is also a way to cook faster using less energy. One of my favorite foods to cook in it is dried beans. They are very economical, healthy, and you don’t have to soak them overnight.
I have tried soaked and non soaked and find for consistency I prefer soaked. If your using dry non soaked the cook time needs to be increased.
- 1 bag beans (used great northern white for this)
- 1 tsp salt
- 1 tsp white pepper (or black)
- 1 tsp sugar
- 1 tbs Cajun seasoning
- 1 chicken bouillon cube (optional)
- 1/2 pound country ham chips
- 1/2 large chopped onion
- 2 bay leaves
Place the onions and ham in the pressure cooker and saute for a few minutes. While that is cooking dissolve bouillon in a cup of hot water and add to the onion ham and spices.
Add beans and cover by at least 1/2 inch water, if you add to much water you will have soup. I added some celery for the heck of it and later removed it and the bay leaf after cooking.
Cover and when pressure is achieved cook for about 30 minutes if using soaked or 35 if using dry. Let the cooker depressurize naturally and enjoy!