This was one of the dishes from my youth that stuck with me, for some reason. The texture, the sweetness, the saltiness and the absurd simplicity of the dish makes it a very easy meal to throw together.
- 1 package of navy beans
- Ham (I use the ham bone and meat left on it from the Costco ham we buy. I can get a bunch of sandwiches and some ham and potato meals out of it, and use the bone for this recipe!)
- kosher salt
- ground black pepper
- garlic powder
- a little thyme
- 1 chopped yellow onion
In Your Pressure Cooker:
- Put the beans and ham in the pressure cooker and add enough water so it covers the beans by about 2 inches.
- Cook on high for 55 minutes
- When it’s done, take the ham bone out (with tongs, that sucker is hot) and let it cool down a little before getting the rest of the meat off
- In the mean time, put the seasonings and onion in
- Put the rest of the ham in the pot
- Cook on high for 5 minutes
You’re done! Navy Bean and Ham Soup in about an hour!