Smoky, meaty, warming, and filling with a depth of Cajun spice, my White Beans infused with a flavor-packed hambone is comfort in a bowl.
There are times that my sole purpose for baking a whole bone-in ham is for the hambone. While I don’t profess that you go to that extreme, I do expect that the next time you serve a baked ham, you will save the bone and meat trimmings for this recipe. Just toss them in the freezer and wait for a cold-weather opportunity.
You see, there is nothing better to season a pot of beans than a hambone with lots of meat and fat still clinging to the bone. As it cooks, the hambone releases its flavor, and the bits and pieces fall from the bone to infuse the stock. It is glorious.
This soul-satisfying dish is a cinch when cooked in an Instant Pot. Like many, I was reluctant to embrace this cooking wonder at first. But as I heard from more and more followers of Acadiana Table, I began to realize that pressure cooking has been around for generations, and new cooking appliances should always be explored. A year ago, I took the plunge. For me, the Instant Pot is not as much about cooking fast, but rather cooking with precision, consistency, and inattention. The time savings is an added plus, and the high pressure locks in flavor. Nothing is lost with this recipe cooked under pressure; the seasoned hambone releases its flavor into the beans and infuses the stock with smoke. And I like the no-fuss, unattended cooking method so that I can get on with other kitchen duties.
Whether you’ve joined the pressure-cooker crowd or not, this recipe can be adapted to stovetop or slow cooker. Give it a try.
- 1 tablespoon vegetable oil
- 1 cup diced yellow onion
- ½ cup chopped green onion tops
- 1 cup diced celery
- 1 tablespoon minced garlic
- ½ cup diced carrots
- 2 tablespoons chopped parsley
- 1 tablespoon chopped rosemary
- I pound white beans
- 6 cups chicken stock
- 1 hambone
- 1 cup chopped ham timmings
- 2 bay leaves
- 1 tablespoon dried basil
- 1 teaspoon garlic powder
- 1 teaspoon ground white pepper
- 1 teaspoon Acadiana Table Cajun Seasoning Blend, see recipe here
- Dash of hot sauce
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- In the Instant Pot set to SAUTE (See your manufacturer's guide for detailed instructions on how to use your Instant Pot), add the oil along with the onions and celery. Cook until the onions turn translucent, about 5 minutes. Add the garlic, carrots, parsley, and rosemary, and cook for 2 minutes more.
- Add the beans and just enough of the chicken stock to cover the beans, about 6 cups. Add the hambone and ham trimmings.
- Add the bay leaves, basil, garlic powder, white pepper, Cajun seasoning, hot sauce, salt, and pepper.
- Close the lid and turn the valve from VENT to SEAL. Set to PRESSURE COOK on HIGH and set TIMER to 1 hour.
- Once finished cooking, wait until the natural release cycle is complete, about 12 minutes. (Note: If in a rush, follow the manufacturer’s guide for QUICK RELEASE.)
- Open the Instant Pot and stir. Remove the hambone and bay leaves. Serve in bowls and top with garlic croutons.
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