Today has been a cold, comfort food kind of day. I also had a ham bone from my Christmas ham in my freezer. I really wanted soup beans and cornbread. So let’s see what we can do about that!

Cooking beans in a pressure cooker removes the lecithins which can be inflammatory for some people. This process allows me to enjoy beans on occasion. I do not eat them a lot, but today I really wanted soup beans.

My favorite soup beans always were the 10 bean dry beans, but I cannot use their seasoning packet. While I could make up my own seasoning I did find these that I thought was worth a try. Everything in the seasoning packet that comes with these beans were just everyday spices.

Instead of soaking the beans overnight, I pressure cooked them for 25 minutes. 3 cups of water to 1 cup of dry beans. Pressure cook for 25 min. allow natural release of pressure for 10 min, then push the steam release button. (I have Pampered Chef’s Quick Cooker) Let me add real quick, beans is what sold me on a pressure cooker. I was not ready to jump on that train, until I learned I could add beans to my diet if I used one.

I do not sell Pampered Chef, but let me just say, I like this gadget. And what is really cool about it, is that I can do multiple things with one appliance. After the pressure cooking cycle was finished, I just changed the setting to “slow cooker”, added my ham bone and just let it continue cooking. (I do not yet have the clear slow cooker lid for mine. I just used the regular lid. It worked fine! I let it cook for about 4 hours, then added the seasoning packet and let it continue cooking until every one was home for dinner…probably another 3ish hours.

Mix up a batch of Danielle Walker‘s Skillet Cornbread from her Eat What You Love Cookbook and there you have it! It really was a very easy meal! And oh so yummy! That is ghee on the cornbread in the featured image. 😉

I hope you enjoy this and are able to now include beans in your diet! <3