Ham and Beans (Instant Pot)

Ingredients:

• 32 oz dried Northern or Pinto beans rinsed and sorted
• 2 cups leftover ham and meaty ham bone or 3 ham hocks
• 2 onions, chopped
• salt and pepper to taste
• water

Directions:

1. Place your ingredients in your Instant Pot and pour in enough water to cover your beans by about 2 inches.
2. Cook at high pressure on manual for 60 minutes. Do not allow warming cycle.
3. Natural release for 15 minutes and then quick release.

Dehydrate:

 Spread on covered dehydrator trays and dehydrate for 5 ½ hours at 145 degrees.

Yield: serves 4 (weight 1 dehydrated serving = 4.5 ounces)

Rehydrate:

• Cover with water just above level of food in pot, boil, stir, and serve. Add more water to desired consistency.
• Add cornbread croutons and let set to soften a little before eating.

Freezer bag cooking:

1. Place freezer bag in cozy.
2. Boil water.
3. Pour water in bag to cover food.
4. Zip bag.
5. Set 15 – 20 minutes.
6. Open bag carefully.
7. Stir.

Serving Suggestion: Serve with cornbread croutons

Calories: 500