• Rinse the beans in a colander under warm running water
• Mince the onion and place into instant pot.
• Add in rinsed beans and ham. Then pour in vegetable broth and water. Add in paprika, salt, pepper, cumin.
• Add garlic and cayenne pepper if using those. Add bay leaves last. Stir well.
• Lock the lid and place valve in sealed position.
  Set to high pressure for 1 hour and 10 minutes. Once the instant pot stops counting let it naturally release for 25 minutes then quick release remaining pressure.
• This meal is delicious when served with corn bread. See our Homemade Cornbread recipe right here.
• SEE NOTES for pre-soaking the beans.

STOVE TOP RECIPE

• Rinse the beans in a colander under warm running water
• Melt the butter on medium heat in the Dutch oven
• Mince the onion and place into the melted butter. Cook for several minutes until the onion has softened.
• Add the Vegetable broth and water and bring to a boil.
• Add in rinsed beans and ham. Add in paprika, salt, pepper, cumin.
• Add garlic and cayenne pepper if using those. Add bay leaves last. Stir well.
• Simmer on medium heat for about two hours or until the beans are tender, stirring occasionally.
• Serve with Cornbread