Beans and Greens

This is not the Italian dish of escarole and cannellini beans. I was met by a big mountain of collard greens at the store, so I bought a couple of bunches and threw them into a pot with a smoked ham hock and navy beans. It was a delicious changeup from the usual white bean soup. The Instant Pot made this go pretty quickly, no presoaking of beans required.

1/2 onion thinly sliced
3 cloves garlic, smashed
1 smoked ham hock

1 lb dry navy beans, rinsed
2 bunches collard greens, thick stalks removed, leaves chopped into pieces

salt, pepper, cayenne to taste

2 Tbsp cider vinegar

Put the onion, garlic, ham hock, and beans into the Instant Pot and cover with about 2 inches of water. Pressure cook on high for 45 minutes and naturally release the pressure for 10 minutes before fully releasing. Add in the chopped greens and the rest of the ingredients to taste, and pressure cook for another 15 minutes. Natural release 10 minutes if you can wait. Taste for seasoning and dig in!

Could you use other beans? Sure thing, just make sure to adjust your cooking time. Dry cannellini beans take more like 75 minutes to fully cook, and need a bit more water to stay submerged, otherwise you have some hard uncooked beans rising above the rest.