Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

Another great gem from !

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While we were clearing out the freezer at a friend's place we came upon some meat to inspire Vrghr to create some goodies for the friend to pack up for lunch. In addition to the pork, which resulted in the pulled pork used in this grilled cheese (found here: https://www.furaffinity.net/view/52137303/ ). we came upon some leftover spiral-sliced ham chunks and the bone from the spiral-sliced ham.

Wuff tossed those into the instant pot with some beans, broth, and a few other goodies, and created a quick and easy Ham and Bean Soup. Generally, Vrghr would add more spices and aromatics to this dish. But we were working off what was left in the pantry.

Still, it created a very nice, tasty, and substantial dish that used up some leftover that might otherwise have been trashed. Given the price of food today, that would be a crime!

This is really just an idea and technique. Use it as a starting place to create your own flavor profile. And may it inspire you to create your own "what's in the pantry" dishes in your kitchen. You never know - you might discover a new favorite dish in the process!

INGREDIENTS

1 lb dried Navy Beans & 1/2 lb dried Pinto Beans (Sub the beans of your choice)
1 large bone from a spiral sliced ham
1/2 lb of leftover spiral sliced ham chunks
2 med Onions, rough chopped
2 TBS Cider Vinegar
2 TBS minced garlic
1 TBS Cholula Hot Sauce
1 tsp Lowry's Seasoned Salt (or more to taste - be cautious and add more after tasting at the end. The ham is salty too)
1 tsp ground Black Pepper
1 tsp Sage
2-3 Bay Leaves
6 C Chicken Stock
(optional: Additional seasonings to taste)

DIRECTIONS:

Add all ingredients to a pressure cooker or instant pot. Cook at high pressure for 90 minutes.

Allow pot to cool naturally for 10 minutes, then vent

Carefully (HOT) remove the ham chunks, bone, and bay leaves. Discard leave and cut any meat from bone. Shred the ham chunks

Return meat to pot. Stir and taste, and adjust salt, pepper, and seasoning as desired

NOTE: This tastes FAR better after resting in the refrigerator over night!

Serve up in warmed bowls

!DEVOUR!