DirectionsStep1Add beans and 8 cups of water to the pressure cooker.Step2Add the pork bone, green pepper and bay leaf and cook high pressure 50 minutes, natural release.Step3Meanwhile in a large skillet, add olive oil, chopped onion, garlic, cilantro, chicken bullion, cumin, and adobo seasoning season and cook over medium-low heat until onions are soft, about 5 to 10 minutes.Step4When pressure dissolves open the lid and remove ham hock and discard the bay leaf. Transfer 4 cups of the beans and liquid to a blender and puree until smooth, then add back to the pressure cooker.Step5Press saute and add the onion mixture to beans and mix well.Step6Continue cooking beans, uncovered about 15 minutes, stirring occasionally until beans are thickened to your liking. Taste for salt and adjust if needed.Step7To make the sauce, place all ingredients in a blender and puree until smoothIngredientsIngredients1 poundDry Northern Beans (or navy beans)1 Smoked Ham Hock1 Green Pepper (chopped)1 Bay Leaf2 Chicken Bouillon Cubes (I like Knorr)½ tablespoonOlive Oil1 Medium Onion (chopped)6 clovesGarlic (minced)1 ½ teaspoonsCumin½ teaspoonAdobo Seasoning½ cupCilantro (chopped)10 Jalapeno Peppers (seeded)¼ cupFresh Cilantro¼ cupOlive Oil¼ cupWhite Vinegar¼ teaspoonKosher Salt½ cupLight Sour CreamSee moreNutritionalNutritional91 Calories6 gTotal Fat6 mgCholesterol8 gCarbohydrate279 mgSodium3.5 gProteinFrom skinnytaste.comRecipeDirectionsIngredientsNutritionalFeedbackThanks!Tell us more
Great Northern Bean Recipes
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