Good Ol' Southern Soup Beans For Pressure Cooker - cooking recipe

Ingredients

1 lb dried beans (pinto preferred, but almost anything will work, my school cafeteria always made them with navy beans)
1 ham hock (salt pork, ham bone, or other salty pork)
1 small onion, chopped
1 garlic clove, minced
1 tablespoon butter or 1 tablespoon bacon grease
6 cups hot water

Preparation

Follow directions on bean bag for presoaking the beans.
Drain and rinse beans, sit aside.
In the pan melt butter (or bacon grease) over medium heat. Cook onions and garlic until soft and lightly brown.
Add beans, ham hock, and water to pressure cooker. Put on lid and seal. Bring heat up to high.
Once pressure has been reached, reduce heat to low and cook for 30 minutes.
Remove the pressure cooker from heat and release the pressure with a quick release method. Remove the cover and test beans for doneness. If necessary cover and return the pot to pressure and cook for another 5 minutes.
Remove the ham hock from the soup. Discard the skin and bones. Chop the remaining meat and add it back to the soup.
Season with additional salt and pepper if necessary. Serve hot with crumbled corn bread.