Ingredients
1 package (16 ounces) dried great northern beans2 smoked ham hocks (about 1/2 pound each) 2 cups water1 medium onion, chopped2 teaspoons garlic powder, divided 2 teaspoons onion powder, divided 1 cup barbecue sauce3/4 cup packed brown sugar1/2 teaspoon ground nutmeg1/4 teaspoon ground cloves2 teaspoons hot pepper sauce, optional
Preparation
Rinse and sort beans. Transfer to a 6-qt. electric pressure cooker. Add ham hocks, water, onion, 1 teaspoon garlic powder and 1 teaspoon onion powder. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure.
Remove ham hocks; cool slightly. Cut meat into small cubes, discarding bones; return meat to pressure cooker. Stir in barbecue sauce, brown sugar, nutmeg, cloves, remaining garlic powder, remaining onion powder and, if desired, pepper sauce. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure.
