Senate Bean Soup
- In a 6-quart electric pressure cooker,* combine peas, ham hocks, broth, onion, celery, bell pepper, garlic, salt, and pepper. Lock lid and close pressure-release valve. Select manual feature. Pressure-cook on high for 40 minutes. Let pressure release naturally for 20 minutes; quick-release any remaining pressure. Uncover and press cancel feature.
- Remove ham hocks. Chop meat, discarding bones and cartilage, and return to soup in pressure cooker
- Stir in parsley and serve immediately.
Notes: KITCHEN TIP: Cut Xs into the ham hock before adding to pressure cooker so that it’s easier to pull apart after cooking.
This recipe is courtesy of Taste of the South magazine and was tested by the Taste of the South test kitchen. Camellia Brand is the official dry bean of Taste of the South. For more recipes from Taste of the South, click here.