15 BEAN RECIPES

Steps:

• NO SOAK METHOD
• In a colander or sieve, rinse beans thoroughly. Sort and inspect for any unwanted debris and discard.
• Drain and pour beans in a slow cooker with 8 cups of stock/water, onions, garlic, and meat or hambone. (Not tomato or lemon juice yet!). Use 9-10 cups of liquid if you like a more "brothy" soup.
• Stir to combine. Set slow cooker on high and cook for 5-7 hours then check to make sure beans are tender. The soup can continue to simmer for several hours and will develop more flavor over time.
• After the beans are tender, remove the hambone (leave any ham in the pot), stir in the can of diced tomatoes, our Ham Flavor packet, optional chili powder, and the lemon juice.
• Cook for additional 30 minutes then keep warm until ready to serve.
• We recommend to serve with a freshly baked slice of corn bread! You can also serve over rice as well.
• Please keep in mind that every time the lid is opened, your cooking time will be longer.

Steps:

• Set aside seasoning packet. Rinse beans in a colander and remove any debris.
• Select Sauté. Add the vegetable oil, onion, and celery to the pressure cooking pot. Sauté for about 3 minutes until tender.
• Add the garlic and sauté for 1 minute more.
• Add the rinsed beans, 2 quarts water, and ham bone.
• Lock the lid in place. Select High Pressure and 1 minute cook time. When the cook time ends, turn off the pressure cooker. Let the beans soak for 1 hour. *Alternatively, you can cook the beans on high pressure for 35 minutes with a 10 minute natural release.
• After 1 hour, stir in tomatoes, carrots, chili powder, and seasoning packet. Lock the lid in place. Select High Pressure and 3 minutes cook time.
• When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes and finish with a quick pressure release.
• When the valve drops, carefully remove the lid. Remove the ham bone. Stir in the spinach, ham, and lemon juice. Season with salt and pepper to taste.