I actually surprised myself with this recipe. I used a multi-cooker and presoaked the beans. Yep, these are the best multi-cooker white beans!
Bean and Ham Soup
These multi-cooker white beans are the best bean and ham soup you’ll ever taste!
Kettle and Fire Bone Broth
It pays to buy the best ingredients you can. And, you’ll find nothing finer than Kettle and Fire Bone Broth. Yes, I’m part of their influencer team, but I only team up with brands that align with my values in terms of food, cooking and healthiness.
What makes them outstanding? Their bone broth is nutrient rich, collagen and glycine, has 10-12g of protein, is made with organic free-range 100% grassfed bones and is made with just a few clean ingredients.
Now I love making my own bone broth, but it takes time. So for those of you who need a time saver but you’re still getting the benefit of homemade, then make sure you keep Kettle and Fire Bone Broth stocked in your pantry. I find myself using it all the time.
AND, if you go to this LINK and put in the code, ALLYSKITCHEN, you’ll get 20% off!
Pressure Cooker Great Northern Beans Recipe
Now I usually cook my beans on the stove top. Yep, the old-fashioned way.
But, I decided that I wanted these beans faster, so I pulled out my Cuckoo American Multi-Cooker.
Pressure Cooked Beans
In under two hours, I had some of the best beans ever. And, this review is not just mine. I served these beans to five other discriminating palates, and they all loved them.
Now if you want to try some of my stove top cooked beans, here are three of my favorites!
Pressure Cooker Beans Recipe
The Cuckoo Multi-Cooker is similar to an InstaPot.
I used the [Meat] setting and cooked these beans, which had been previously soaked for about 3 hours, for about an hour and 30 minutes.
Beans and Ham
Nothing’s more go together than beans and ham. And, the ham I’m using is from the big ol’ fat ham hock.
Yes, it cooks in the beans. And, once they’re done, I remove the ham hock, which in this case literally fell apart bones and all, and then I cool the meat and shred it.
These great Northern beans not only get the immense flavoring from the ham hock, but there’s enough nice pieces of meat that can be picked from the hock.
You could, of course, add more ham, but, for us, just those little pieces of ham were enough.
Great Northern Bean Recipe
There’s basically not a bean I don’t love. And, white beans always are delicious.
Not only can you use Great Northern beans, there’re also lima beans, Navy beans and Cannellini beans. In fact, my creamy braised cannelini beans are perfect served on garlic toasts!
White Chili Bean Recipe
Since I made a big pot of these beans, I can freeze some and have for other recipes.
I’ll definitely be making my rosemary white chicken chili (to die for!) and adding these beans!
Great Northern Beans in Chili
Great northern beans are perhaps most popular in soups, stews and chilis because they tend to keep their form even after prolonged boiling.
They have a delicate flavor and are full of nutrition.
Pressure Cooker for Beans
Pressure cookers always scared me. I reckon as a kid when Mom would use her pressure cooker, it would hiss and scream and sounded as if it was going to explode.
But, things have changed over the decades. Even the technology of pressure cookers.
The Cucko Multi-Cooker is like a dainty princess when ‘she’ releases steam. ‘She’ even has entertaining sounds and dialogue to let you know what’s happening.
Ham and Beans InstaPot
There’s really no difference between an InstaPot and a Multi-Cooker. It’s just a fancy name for a pressure cooker.
Both have a range of cooking options. These gizmos steam, sear, simmer, and, yes, even cook beans. The Cuckoo has a rice cooker setting. There’s a sanitizing feature. The only thing my Cuckoo can’t do is vacuum and do the dishes for me! Plus, Cuckoo is quite a lovely design and pretty small appliance to put on your counter. She’s like a BFF who gives you more time!
How Long do you Cook Beans in a Pressure Cooker
My beans were pre-soaked for about 3 hours and they cooked in the Cuckoo 90 minutes or an hour and a half. If you find that your beans are tender enough, then cook another 15 minutes. And, yes, I used the pressure cooker [Meat] setting.
- 4 cups great Northern beans, rinsed and drained
- 6 cups water
- 2 Tbl. nutritional yeast
- 2 tsp. sea salt
- 2 tsp. ground cumin
- 2 tsp. smoked paprika
- 1 tsp. coarse ground pepper
- 1 large ham hock
- 2 cups fire roasted red peppers, about 1/4 cup juice
- 1/2 cup banana pepper rings, about 1/4 cup juice
- 1 box (16.9 oz.) Kettle & Fire grass-fed beef bone broth
1. Put the beans, water, nutritional yeast, salt, cumin, paprika, salt, pepper, ham hock, red peppers and banana peppers rings in the multi-cooker. Stir.
2. Set on [Meat] setting for 1.5 hours.
3. When done, check to see if beans are tender. If not, cook another 10-15 minutes at same setting.
4. Use Kettle & Fire broth as needed to thin the thick gravy-like sauce.
1. You can also substitute these Kettle and Fire bone broths to use:
Chicken Bone Broth
Lemongrass Ginger Beef Bone Broth
Chipotle Beef Bone Broth
Turmeric Ginger Chicken Bone Broth
2. These beans will keep refrigerated for about 3-5 days. The sauce will get thick and need to be thinned most likely.
3. Beans can be frozen for about 3-4 months. Put in ziplock freezer bags, flatten out, easy storage and packing.