Growing up, my mom always made ham & bean soup with our leftover holiday ham bone and extra pieces of ham and till this day, it’s a tradition to make the soup after the holidays.
I use a 13 bean combo for the beans that you can find in your grocery store in the dry bean section. A trick to soften your beans rather than soaking them overnight is place them in the pressure cooker, cover with water and a touch of salt and cook on high pressure for 15 minutes. Let the pressure release naturally and there you go! Way easier then soaking for 12+ hours!
Let’s get started!
Eat Till It Hurts Friends !