Ingredients
1 cup (200g) dry navy beans
3 cups (720ml) water
1 large meaty smoked ham bone
6 tbsp chopped fresh parsley
3 tbsp dried minced onion flakes
1 tbsp minced fresh garlic
2 whole bay leaves
0.5 tsp dried thyme leaves
0.5 tsp dry mustard powder
0.5 tsp chili powder
0.5 tsp paprika
1 can (800g) tomato puree
1 cup sliced celery
0.5 cup (120ml) ketchup
3 tbsp chicken soup base
3 tbsp molasses
1 tbsp olive oil
1 tbsp brown sugar
0.25 tsp cracked black pepper, or to taste
0.5 cup (120g) uncooked small shell pasta
Directions
Step 1
Place the dry beans in a saucepan and cover with water. Bring to a boil, then remove from heat, cover, and let stand for 1 hour. Drain and rinse the beans.
Step 2
In a large pressure cooker, pour in 3 cups of fresh water. Add the drained beans and ham bone. Stir in parsley, onion flakes, garlic, bay leaves, thyme, dry mustard, chili powder, and paprika. Seal the pressure cooker and heat to 15 pounds per square inch. Cook under pressure for 7 minutes; add 1 minute for every 1,000 feet above sea level. Remove from heat and allow pressure to subside naturally.
Step 3
Once the pressure has reduced, open the lid and stir in 5 cups of water, tomato puree, celery, ketchup, chicken soup base, molasses, olive oil, brown sugar, and cracked black pepper. Bring to a boil, then reduce the heat to low. Simmer until the beans are tender, about 45 minutes. Stir in the shell pasta and simmer until tender, about 15 more minutes.