Ingredients
1 pound dried great northern beans3 smoked ham hocks (about 1-1/2 pounds)3 cans (14-1/2 ounces each) reduced-sodium chicken or beef broth2 cups water1 large onion, chopped1 tablespoon onion powder1 tablespoon garlic powder2 teaspoons pepperThinly sliced green onions, optional
Preparation
Rinse and sort beans. Transfer to a 6-qt. electric pressure cooker. Add ham hocks. Stir in broth, water, onion and seasonings. 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.
When cool enough to handle, remove meat from bones; cut ham into small pieces and return to pressure cooker. Serve with a slotted spoon. Sprinkle with green onions if desired.
