Ingredients
The following ingredients have 4 Servings
- 3 cups Rancho Gordo Yellow Eye Beans (soaked overnight or brought to a boil in water, and left sitting for one hour to pre-soak)
- 3 tablespoons extra virgin olive oil
- 1 cup onion (chopped)
- 1 cup celery (chopped)
- 1 cup carrot (chopped)
- 2 cloves garlic (minced)
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 8" piece kombu
- 1 smoked ham hock
- 2 chicken thighs on the bone, skin on
- 6 cups low sodium chicken broth
Instruction
- Heat olive oil in a 5-quart pressure cooker. Add onion, celery, carrot and garlic. Saute until onions are softened and fragrant, about 3-4 minutes. Add bay leaf, thyme, ham hock, chicken thighs, pre-soaked beans and chicken broth.Cover and let pressure cooker heat to second ring. Reduce heat to low and cook 15 minutes or until beans are soft. Transfer chicken pieces and ham hock to a plate. Remove chicken skin and bones and return chicken meat to soup. Separate ham meat from bone and add to soup, if desired.Season to taste with salt and pepper.
