Smoky, meaty, warm, and deeply filling with Cajun seasoning, white beans mixed with flavor-packed hambon bones are comfort in a bowl.
Flavored with pork and seasoned with Cajun seasoning, these white beans are comforting in a bowl. (All photos: George Graham)
There are times when my only goal for baking a whole bone-in ham is the hambone. While I’m not arguing that you go to that extreme, my expectation is that the next time you serve a baked ham, you’ll save the bones and meat in this recipe. Just toss it in the freezer and wait for the cold weather to take a chance.
You see, there’s nothing better to season a bowl of beans than a hambone with plenty of meat and fat still clinging to the bones. As it cooks, the ham releases its flavor, and bits and pieces fall off the bone infusing the broth. It’s glorious.
This soul-satisfying dish is a cinch when cooked in an instant pot. Like many, I was hesitant to embrace these culinary wonders at first. But as I’ve heard from more and more Acadiana Table followers, I’m beginning to realize that pressure cooking has been around for generations, and new cookware always needs to be explored. A year ago, I took the lead. For me, the Instant Pot is less about quick cooking than it is about cooking with precision, consistency, and unnoticed. Time saving is a plus, and the high pressure preserves flavour. Nothing is lost with this pressure-cooked recipe; The spiced ham releases its flavor into the beans, infusing the broth with smoke. And I love the fuss-free and unattended way of cooking so I can take care of other kitchen duties.
Whether or not you’ve joined the pressure cooker crowd, this recipe can be adapted to the stovetop or slow cooker. Try it.
White Beans with Hambone: The Instant Pot version
total time
Recipe by: George Graham
Serve: 4 to 6
ingredients
- 1 tablespoon vegetable oil
- 1 cup yellow onion, cut into cubes
- A cup of chopped green onions
- 1 cup celery, cut into cubes
- 1 tablespoon minced garlic
- Half a cup of shredded carrots
- 2 tablespoons of chopped parsley
- 1 tablespoon chopped rosemary
- I stack white beans
- 6 cups of chicken broth
- 1 Hambone
- 1 cup minced pork chops
- 2 bay leaves
- 1 tablespoon dried basil
- 1 teaspoon garlic powder
- 1 teaspoon ground white pepper
- 1 teaspoon Acadiana Table Cajun seasoning mix, see recipe here
- Dash of hot sauce
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
directions
- In the Instant Pot, set to SAUTE (see manufacturer’s manual for detailed instructions on how to use your Instant Pot), add the oil along with the onion and celery. cook until onions are translucent, about 5 minutes. Add garlic, carrots, parsley, and rosemary and cook for 2 more minutes.
- Add the beans and enough chicken broth to cover the beans, about 6 cups. Add the ham and pork tenderloin.
- Add bay leaves, basil, garlic powder, white pepper, Cajun seasoning, hot sauce, and salt and pepper.
- Close the cap and turn the valve from the vent to the seal. Set PRESSURE COOK to HIGH and TIMER to 1 hour.
- Once it has finished cooking, wait for the natural release cycle to complete, about 12 minutes. (Note: If you’re in a hurry, follow the manufacturer’s manual for the quick release.)
- Open the Instant Pot and stir. Remove the hambone and bay leaf. Serve in bowls and top with garlic croutons.
3.5.3217
Perfect for a cold winter night.
Your seat at the table: If you like this Cajun cooking story and Cajun recipe, accept my personal invitation to subscribe by entering your email at the bottom or top right of this page. It’s fast, painless and free. You’ll receive an email alert and be the first to see when new Cajun cooking stories and Cajun recipes are added. Thanks, George.