How to cook Ham and Beans with Brush Creek Valley Farms St. Louis and Missouri Premium Pasture-raised Meat

It’s FINALLY February (didn’t it feel like January lasted 5 months?!?!). We still have a month of winter, which is why we wanted to share how to make the most cozy meal of all: Ham and beans.

And before we go any further, let us just tell you, the ham hocks used in THIS recipe are currently 75% off!!!

We’re post two variations of our Ham and Beans recipe, one using the Instant Pot and the other stovetop. If you have an Instant Pot, it’s highly recommended because soaked beans cook in 10 minutes!

HAM AND BEANS - WITH THE INSTANT POT

Ingredients:
3/4 lb BCVF ham hocks
1 yellow onion, diced
3 garlic cloves, minced
1 lb great northern beans
2 bay Leaves
Crushed red pepper to taste (black is fine)
Salt to taste

Directions:

1. Soak your beans 4-8 hours (or overnight) by placing in a bowl and covering with water two inches above the beans.

The above step is intensely debated, if you don’t feel inclined, simply rinse beans off with water before continuing.

2. Remove the Instant Pot lid, and put the Instant Pot into Sauté mode. Coat the bottom of the instant pot in olive oil. When the oil begins to sizzle, add the ham hocks, onions, garlic, a dash of salt and crushed red pepper. Sauté until the onions become translucent (3-4 minutes).

3. While the Instant Pot is still in sauté mode, pour a dash of water in the pan and scrape up the brown bits. Turn off the Instant Pot, and drain your soaked beans. Add 6-8 cups of water (or chicken broth), 1 lb of beans and bay leaves to the Instant Pot.

4. Safely secure lid to the Instant Pot and make sure the release valve is properly sealed. Select the manual button, and cook soaked beans for 8-10 minutes on high pressure. If you elected NOT to soak your beans, cook them for 25-30 minutes on high pressure.

5. Once the cooking time is over, allow the Instant Pot to naturally release for 10 minutes before turning the valve for a quick release.

6. Remove bay leaves and enjoy your EASIEST winter meal yet!


HAM AND BEANS - STOVE TOP METHOD

Ingredients:
3/4 lb BCVF ham hocks
1 yellow onion, diced
3 garlic cloves, minced
1 lb great northern beans
2 bay Leaves
Crushed red pepper to taste (black is fine)
Salt to taste

Directions:

1. Soak your beans 4-8 hours (or overnight) by placing in a bowl and covering with water two inches above the beans.

Again, if you don’t feel inclined, simply rinse beans off with water before continuing.

2. Place a large pot or dutch oven over the burner at medium-medium high heat. Cover the bottom of the pot with olive oil. When the oil begins to sizzle, add the ham hocks, onions, garlic, a dash of salt and crushed red pepper. Sauté until the onions become translucent (3-4 minutes).

3. Once the onions are turning translucent and the bottom of your pan begins to brown, pour a dash of water in the pan and scrape up the brown bits.

4. Pour water off your soaked beans. Add beans, 6-8 cups of water and bay leaves to the pot. Let the pot to come to a strong simmer.

5. Turn down the heat to low-medium, and partially cover your pot (the beans should be gently simmering). Simmer for 1 1/2 to 2 hours or until beans are tender. 

6. Remove bay leaves and ENJOY!!