The house smells wonderful right now. :-)

I've got 3 cups of black soy beans soaking (1 day to go) and am making a
pot of ham stock. The skin and fat scraps and aromatics were enough to
fill the pressure cooker so the bone went into the freezer. I'll use it
for split peas later on, or just give it to my sister if she wants it.

Stock additions are 1/2 large white onion, 3 cloves garlic, 1 large bulb
fresh grated ginger root, 6 stalks celery and some salt free lemon
pepper.

I just set the timer for 30 minutes after it came up to pressure. I'll
pressure for that time then let it come down naturally and cool so I can
remove the skin scraps, then refrigerate. This will need some serious
defatting.

I'll cook the beans in it tomorrow or the day after with more fine
sliced celery and some fine sliced carrots, plus the other 1/2 of the
white onion.

The Ham skin scraps will be sliced thin and re-added for additional
pressuring. I'll pressure the soaked beans, carrots, celery and onion in
the stock for 20 minutes.

We've not eaten beans since last winter I think, but I had ham scraps to
use up.
--
Peace, Om

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