If you like a hearty bowl of ham and beans, you’ll like this ham and bean soup with a southern twist.
Lorna Sass is a highly acclaimed expert on pressure cookers. Her cookbook Cooking Under Pressure is the first pressure cooker cookbook I bought. This recipe is adapted for the electric pressure cooker from Cooking Under Pressure.
My mom cooked ham and beans fairly often growing up. This southern style ham and beans substitutes black-eyed peas and okra. Black-eyed peas cook in only 10 minutes in the pressure cooker and the okra thickens the soup without using any additional thickeners.
It’s a quick, inexpensive meal. If you’re having ham for Easter, save your ham bone to make the soup.
- 2 tablespoons olive oil
- 1 large onion, coarsely chopped
- 1 large garlic clove, finely minced
- 6 cups chicken broth
- 1 smoked ham hock (optional)
- 2 cups dried black-eyed peas, picked over and rinsed
- 3 large carrots, peeled and sliced
- 10 ounces frozen (defrosted) slice okra
- Tabasco or cayenne pepper to taste (optional)
- Select Sauté and add the oil to the pressure cooker pot. When oil is hot, add the onion and cook, stirring occasionally until the onion is tender, about 5 minutes. Add the garlic and cook for an additional minute.
- Add the peas, broth, and ham hock (if using). Lock lid in place, select High Pressure, 10 minutes cook time and press start. When timer beeps, turn off pressure cooker, and do a quick pressure release. When valve drops carefully remove lid.
- Remove the ham hock and add the carrots and okra. Cut off the meat and stir it into the soup along with the Tabasco (if using) and salt to taste. Simmer until the carrots and okra are cooked 3 to 4 minutes. Adjust the seasonings if necessary. (I added about a teaspoon of salt and a 1/8 teaspoon of cayenne pepper.)