Good Ol Southern Soup Beans For Pressure Cooker Recipes

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GOOD OL' SOUTHERN SOUP BEANS FOR PRESSURE COOKER



Good Ol' Southern Soup Beans for Pressure Cooker image

Up here, in the mountains of the south, we know that soup beans and bean soup are not the same thing. Soup beans is a term common in the Southern United States, particularly the regions around the Appalachian Mountains. It refers to pinto or other brown dried beans cooked with smoked pork as flavoring. Soup beans are usually served with cornbread and considered a main course, but can also serve as a side dish. In rural areas, where food was scarce during the winter, these dried beans were a staple food. I grew up on soup beans and every southern cook has a different way of making it. This is my version which is a combination of the way my Grandmother, Granny, and Mom made it. I like to use a pressure cooker to speed up the process, but you can use a regular pot, just keep an eye on the water level so it doesn't boil down. You have to crumble cornbread in it when you serve it for that down home authenticity.

Provided by AbsurdBookNerd

Categories     Beans

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 6

1 lb dried beans (pinto preferred, but almost anything will work, my school cafeteria always made them with navy beans)
1 ham hock (salt pork, ham bone, or other salty pork)
1 small onion, chopped
1 garlic clove, minced
1 tablespoon butter or 1 tablespoon bacon grease
6 cups hot water

Steps:

  • Follow directions on bean bag for presoaking the beans.
  • Drain and rinse beans, sit aside.
  • In the pan melt butter (or bacon grease) over medium heat. Cook onions and garlic until soft and lightly brown.
  • Add beans, ham hock, and water to pressure cooker. Put on lid and seal. Bring heat up to high.
  • Once pressure has been reached, reduce heat to low and cook for 30 minutes.
  • Remove the pressure cooker from heat and release the pressure with a quick release method. Remove the cover and test beans for doneness. If necessary cover and return the pot to pressure and cook for another 5 minutes.
  • Remove the ham hock from the soup. Discard the skin and bones. Chop the remaining meat and add it back to the soup.
  • Season with additional salt and pepper if necessary. Serve hot with crumbled corn bread.

Nutrition Facts : Calories 16.8, Fat 1.4, SaturatedFat 0.9, Cholesterol 3.8, Sodium 18.4, Carbohydrate 0.9, Fiber 0.2, Sugar 0.4, Protein 0.1

SOUTHERN STYLE PINTO BEANS



Southern Style Pinto Beans image

A southern staple, this is one of those good ol' down home meals. Add a pan of cornbread and it's almost perfection! And if you're in the mood to splurge, fried potatoes are a must. I used to spend all day cooking a pot of beans and watching them carefully so they didn't burn. The crock pot solves that problem.

Provided by Jessi Leigh

Categories     Ham

Time 4h10m

Yield 10 serving(s)

Number Of Ingredients 12

1 lb dried pinto bean, sorted and rinsed
1 (32 ounce) container chicken broth or 4 cups water
1 smoked ham hock or 1/4 lb cooked ham, shredded
1 medium onion, finely diced
2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon thyme
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
bay leaf

Steps:

  • Cover beans with water and soak overnight, or 6-8 hours.
  • In the morning, drain and rinse the beans, discard soaking water, and put beans in slow cooker. Add remaining ingredients, including chicken broth.
  • Cover. Cook on low 10 hours, or on High 5 hours.
  • Transfer 2 cups of the bean soup to a food processor or blender and puree. Return puree to the slow-cooker. Heat on High an additional 30 minutes. (This is an easy way to thicken the soup.).
  • Serve with cornbread and fried potatoes.
  • TO PRE-PREP: Combine 2 teaspoons salt, 1 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon thyme, 1/2 teaspoon oregano, 1/4 teaspoon cumin, 1/4 teaspoon chili powder, and 1 bay leaf, and store in a plastic storage bag until ready to cook. Having these dry ingredients packaged ahead of time will make seasoning the beans as easy as pouring the seasonings into the slow-cooker along with the beans and chicken broth.
  • TO STORE: Bean soups keep well in the refrigerator for up to 3 days or in the freezer for up to three months. The flavors are even better after standing. When reheating, thin with a little water if necessary.

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