Great Northern Bean Soup
16 oz. dried great northern beans
10 cups water
2 Tbs. Oil
8 oz. ham cubes
7 cups water
1 small onion, chopped fine
1 cup celery ribs and leaves, sliced
1 cup carrots, chopped
2 bay leaves
1 tsp. Coarse ground black pepper
2 tsp. Kosher salt
3 dashes Tabasco
1 cup instant mashed potato flakes
Place dried beans and 10 cups water into 8 qt. pressure pan. Cover with pressure lid, bring to maximum pressure (III) for 3 minutes. Remove from heat and allow to sit for 1 hour. Remove lid; drain and rinse beans.
Dry the pan completely and heat oil over medium heat. Add ham cubes and brown lightly for about 1 minute. Add the water and scrape the bottom of the pan with a spatula to loosen any ham bits. Add the rinsed beans and the remaining ingredients, except for potato flakes, replace lid and cook under medium pressure (II) for 30 minutes. Release pressure slowly and remove lid. Check to make sure that the beans are tender; if not, replace lid and cook under medium pressure (II) another 10 minutes. When beans are tender, stir in the potato flakes. Cover with glass lid and allow to cook on low 5 minutes. If a thicker soup is desired, use ½ cup more potato flakes.
Hint: Always rinse beans and discard water after soaking, this will reduce the
Pork Chops and Applesauce
4 medium pork loin chops about ½ inch thick
3 Tbs. vegetable oil
1 tsp. salt
1 tsp. coarse ground pepper
3 Tbs. butter
1 shallot, finely chopped
1 clove garlic, minced
2 tsp. balsamic vinegar
1 Tbs. dried rosemary
1 heaping tablespoon light brown sugar
1 ½ cups apple cider
2 large granny smith apples, peeled, cored and cut into thick slices
Wash, pat dry, salt and pepper pork chops. Heat oil on
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