2 dried red chile peppers or 1/4 teaspoon red chile flakes
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 cups water or chicken broth
1 bunch green onions, chopped
Rinse and sort beans.
Put the beans and ham hock in the Instant Pot with onion, chiles, salt,
pepper, and water or broth. Twist to lock the lid, and turn the valve to
Cook at high pressure 40 minutes, and then let the pressure release
naturally for 20 minutes.
Turn the valve to venting. Unlock lid, and remove ham hocks with tongs.
Discard skin, bones and cartilage. Chop or shred ham and stir back into
If desired, to make beans creamier, put a ladle or two into a small
bowl, and mash with a potato masher or fork. Stir back into the pot. Serve
sprinkled with green onions.
Prep time: 10 min | Cook time: 40 min | Yield: 6 servings
Refrigerate beans overnight. The next day, the liquid will have
thickened, and fat can be removed from the surface.
Reheat beans by the bowlful in the microwave, or in a saucepan on top of
the stove over medium heat until steaming.
Recipe adapted from the stovetop version featured in the cookbook Field Peas
to Foie Gras: Southern Recipes with a French Accent by Jennifer Hill Booker,
photography by Deborah Whitlaw Llewellyn (Pelican Publishing, 2014).