Ingredients

• 1 (1-pound) package Camellia Brand Pinto Beans
• 1 large smoked ham hock
• 1 large yellow onion, finely chopped
• 2 large cloves garlic, minced
• 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
  

Instructions

1. Rinse and sort beans.
2. 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 sealing.
3. Cook at high pressure 40 minutes, and then let the pressure release naturally for 20 minutes.
4. 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 beans.
5. 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.