Posted in Beans, Cooking, Instant Pot, Multi-Pot, Recipes, Soups, Winter

Multi-Cooker Monday – Navy Beans and Ham

First off, I want to wish everyone a safe and Happy New Year!

Now, on to today’s “recipe”. I say that because it’s really more of a cooking “method” than it is a “recipe”. My family has been making Navy beans and Ham for as long as I can remember. At Christmas we cooked a spiral -sliced ham and when the ham was gone, I decided I would put the ham bone to use making the soup base for some yummy Navy Bean and Ham soup! If you own a Multi-Cooker (this might have been one of the best purchases I’ve made….EVER!), it’s really simple to do!

I started by cooking the Beans. Now that I think about it, I’m not really sure if they’re really called “Navy” beans in the grocery store (my beans were no longer in their packaging….) or maybe that’s just what my family called them…..Anyway, they are a small, white bean. When I cooked the beans (about 3 cups of washed beans with enough water to cover the beans…about 4 cups maybe), I also added a 1/2 tsp ginger, and 1/2 tsp. cayenne pepper to the water (the ginger is supposed to take the “gas” out of beans and the cayenne was just to add a little “zing” to the beans! ). I set the “manual” setting to 35 minutes, made sure I had the vent lever on “sealing” (if you’ve been around the blog any length of time, you’ll find I forget to do that more often than should happen….). When the beans were done, I drained them and set them aside.

Now, on to cooking the broth. Again, super easy! I placed the ham bone (with still quite a bit of ham attached) in the Multi-Cooker. Filled the pot about halfway full of water (now that I think about it, it would have been nice to saute some onions, carrots and celery to add to the broth, but as I didn’t have any at the time and there was NO WAY I was going to town….well, you can draw your own conclusions…..). Set the “manual” setting on 60 minutes. Made sure the vent was on “sealing” (it’s a REAL thing with me for sure!) and let the Multi-cooker do it’s thing. After the broth was cooked (and while the cooker is now on the “keep warm” setting), I scraped as much ham off the bone as I could. Removed the bone and as much floating ham fat as I could. Added the beans in with the broth and let everything warm up. Then, I ladled myself up a big bowl, added a couple Tablespoonfuls of ketchup over the soup (don’t judge me, I’ve been doing it since I was a kid, there’s just something about the tomato and acid flavor of the ketchup that is just SO GOOD with the beans!) and sat down to enjoy. I’ll be freezing portions of the soup to eat later this winter (Mr. Muddling won’t touch Navy beans and Ham, sometimes he doesn’t know what’s good!  😉  ).

Happy Cooking!

Lori

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Posted in Beans, Cooking, Foodie, Instant Pot, Ravellenics, Soups, Winter

Foodie Friday – Beans!

I’ve found ANOTHER reason to LOVE my Instant Pot……Beans! Dried (Red) Beans that is. They cook up quicker and better in the Instant Pot! Believe me, I’ve tried the other ways….Slow-cooker, nope! Even if you soak the beans ahead of cooking and cook for 2 days the beans will still not be cooked (if you have had luck with the Slow-cooker, how DID you do it?). Stovetop….it works….and it takes ALL DAY LONG! Plus, constant watching to make sure your beans have enough (hot) liquid so they don’t boil dry…..

Here’s what I did for beans in the Instant Pot….

  • Measured 2 cups of dried beans and rinsed the beans. Put them into the Instant Pot.
  • Measured 2 cups of water (or enough to cover the beans). Poured over the beans.
  • Put the lid on.
  • Set the dial to “sealing” (I think we’ve discussed my forgetting this step sometimes…..)
  • Chose the “Manual” setting and set the time for 30 minutes (there was some debate about the done-ness of the beans as Mr. Muddling thought they weren’t done enough and I thought they were just right. If you don’t like your beans “firm”, you might want to set the time to 35 minutes….)

While the beans were cooking, I browned one pound each of ground country sausage and hamburger. When the beans were done, I added the hamburger to the Instant pot. Added two large cans of diced tomatoes, about a Tbsp. of Kosher salt and some Chili Seasoning Mix. Changed the setting to the “Slow-Cooker” setting, adjusted to high and 2 hours and let everything simmer for a couple of hours before we ate it. The easiest Chili I’ve ever made with dried beans! You can be sure I’ll be making this again! BUT. Because it’s almost Winter, here’s some other recipes using beans I’d also like to try….

Don’t these look YUMMY?!?!

Happy Cooking!

Lori