Pressure-Cooker Pork & Beans
- 2 tablespoons olive oil, plus more for finishing
- 1 ham hock
- 2 cups white beans (navy, cannelloni, Great Northern, or flageolet)
- 6 cups chicken stock
- 1 clove garlic, minced
- 1 small onion, finely chopped
- 2 sprigs rosemary
- 3 teaspoons salt
- Freshly ground black pepper
Pour olive oil into a medium skillet over medium-high heat. Add the ham hock and onions and cook until the hock is lightly browned on all sides, 5-7 minutes. Add garlic and cook until fragrant, at least 30 seconds.
Transfer ham hock and onion mixture into pressure cooker and add beans, stock, salt, pepper, and rosemary sprigs. Cover, lock the lid, and bring to high pressure (following manufacturer's instructions). Cook for 20 minutes then release the steam (again, according to manufacturer's directions). If the beans are not yet tender, cook for five minutes more. Once beans are tender, remove rosemary and discard. Pick meat from ham hock and add to beans. Season beans with olive oil, salt, and pepper to taste.