Bean Soup

Last updated: Saturday November 24, 2012

1          -           pound              dry navy beans (or use your favorite beans!)

2          -           quart                water

1                                              onion - finely chopped

                                                ham pieces or ham bone

Optional:

2                                              carrots - diced

2                                              stalks celery

-           1/4       teaspoon          pepper

 

A)  Place all ingredients in a pressure cooker and cook for 45 to 60 minutes (15 psi) or until done (as long as 75 minutes).

B)  To release pressure in cooker, place pan under stream of cold water. Leave pressure weight in place until pressure equalizes.

C)  Add salt to taste. Hams vary in saltiness.

 

Serving suggestion:  Serve with corn bread.

Yield:             3.5 quarts
Mom and Dad Black