Creamy White Bean and Ham Hock Soup

Start by browning the bacon until it starts to caramelize the bottom of the pressure cooker but is still soft. Add onions and garlic and sauté just until they are soft and aromatic.

Add the ham hocks, washed beans, oregano and bay leaves. Add chicken broth (enough to cover the beans by about 2 inches), lock the lid, and cook over medium heat for about 20 minutes after the pressure cooker valve hisses, indicating it is cooking under pressure.

After 20 minutes, turn off the flame, release the pressure and remove the lid. Check to make sure there is still enough liquid to cook the beans. Add more broth or some water if the beans are not covered with liquid. Lock the lid again, turn the burner back on to medium, and cook for 15 or 20 minutes more once the pan reaches pressure.

Turn off the burner, release the pressure and unlock the lid. The soup should be thickened and the beans tender. Add more water or broth if the mixture is too thick.

Remove the ham hocks from the soup, peel away the skin and discard. Cut the meat off the bones, discard the bones, and add the meat back to the soup. Taste for seasoning and add salt and pepper as needed. Add lime juice and stir thoroughly.

Serve with a garnish of chopped parsley, if desired.