NO SALT PINTO BEANS RECIPES

Steps:

• Rinse and sort the beans and remove any broken beans or pebbles. Add the beans to a medium size bowl and cover with cold water. Add about 1 tablespoon of baking soda and give it a good stir.
• Soaking the beans is not necessary, but it does help break down the "natural gas making sugars" making them easier to digest .
• Let the beans soak for about 2 - 3 hours. Rinse the beans thoroughly to remove the baking soda and set the beans aside.
• Pull as much of the meat off the ham bone, cover and set the ham aside in the refrigerator.
• Set the Instant pot to saute. Add olive oil, bacon grease and chopped onion.
• Saute the onion for about 3-4 minutes and then add the garlic. Cook the garlic for 1 minute.
• Pour in the chicken broth, water, and pinto beans, mix to combine. Add the bay leaves, pepper and ham bone. Secure lid on instant pot and turn the steam valve to "sealing".
• Use the "pressure cook or manual" button and set to normal pressure and set the timer for 45 minutes.
• When the timer goes off allow the instant pot to release the steam to naturally (this can take 15-20 minutes) for the steam to fully release.
• When the pin drops, open the lid and give the beans a good stir. Remove the bay leaves and ham bone. Drain some of the liquid off the beans (if needed), season with salt and pepper if needed.
• Add the reserved ham back to the pot. Put the lid on top and let the ham heat through for about 5-10 minutes.
• Serve beans with a side of skillet potatoes or fried potatoes and skillet of cornbread.

Steps:

• Add beans WITHOUT seasoning packet, chicken broth and water to a slow cooker then stir to combine. Add ham hocks and onion pieces to cooker, cover and cook on high for 4 hours. Set seasoning packet aside.
• Add seasoning packet and remaining spices to cooker, stir to combine, then cover and continue cooking for 2-4 hours or until beans are very tender.
• Remove ham hocks to cool. Remove onion pieces then discard if desired.
• Ladle out 2-3 cups of beans and broth then mash until smooth either with the back of a fork, a potato masher or whatever else gets ‘er done. Add mashed beans back to cooker and stir well.
• Turn off cooker and let beans rest, uncovered, for one hour. Don’t worry, they will still be plenty hot when it’s time to eat. Doing this just allows the broth to thicken up and things to get extra creamy.
• Meanwhile, remove meat from ham hocks, shred or cut into small pieces then stir into beans.
• Serve with fresh diced onions (and cornbread if you have it!)