Ingredients
20 oz Hurst’s HamBeens 15 Bean Soup, (1 package), with seasoning packet
2 tbsp vegetable oil
1 cup onion, chopped
½ cup celery, diced
2 garlic cloves, minced
2 quarts water
1 ham bone, optional
15 oz tomatoes in puree, (1 can), crushed
½ cup carrots, diced
1 tsp chili powder
2 cup spinach, roughly chopped
1 cup ham, diced, optional
1 tbsp lemon juice
salt, to taste
freshly ground black pepper, to taste
Preparation
Set aside seasoning packet. Rinse beans in a colander and remove any debris.
Select Sauté. Add the vegetable oil, onion, and celery to the pressure cooking pot. Sauté for about 3 minutes until tender.
Add the garlic and sauté for 1 minute more. Add the rinsed beans, 2 quarts water, and ham bone.
Lock the lid in place. Select High Pressure and 1 minute cook time. When the cook time ends, turn off the pressure cooker. Let the beans soak for 1 hour. Alternatively, cook the beans on high pressure for 35 minutes with a 10 minute natural release.
After 1 hour, stir in tomatoes, carrots, chili powder, and seasoning packet. Lock the lid in place. Select High Pressure and 3 minutes cook time.
When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes and finish with a quick pressure release.
When the valve drops, carefully remove the lid. Remove the ham bone. Stir in the spinach, ham, and lemon juice. Season with salt and pepper to taste.
