White Beans with Aji Verde Sauce

Ingredients

• 1 lb dry northern beans (or navy beans)
• 1 smoked ham hock
• 1 green pepper (chopped)
• 1 bay leaf
• 2 chicken bouillon cubes (I like Knorr)
• 1/2 tablespoon olive oil
• 1 medium onion (chopped)
• 2 cloves garlic (minced)
• 1 teaspoon cumin
• 1/2 teaspoon adobo seasoning
• 1/2 cup chopped cilantro
• 10 jalapeño peppers (seeded)
• 1/4 cup fresh cilantro
• 1/4 cup olive oil
• 4 cloves garlic (minced)
• 1/4 cup white vinegar
• 1/2 teaspoon cumin
• 1/4 teaspoon kosher salt
• 1/2 cup light sour cream

Instructions

1. Add beans and 8 cups of water to the pressure cooker.
2. Add the pork bone, green pepper and bay leaf and cook high pressure 50 minutes, natural release.
3. Meanwhile in a large skillet, add olive oil, chopped onion, garlic, cilantro, chicken bullion, cumin, and adobo seasoning season and cook over medium-low heat until onions are soft, about 5 to 10 minutes.
4. When pressure dissolves open the lid and remove ham hock and discard the bay leaf. Transfer 4 cups of the beans and liquid to a blender and puree until smooth, then add back to the pressure cooker.
5. Press saute and add the onion mixture to beans and mix well.
6. Continue cooking beans, uncovered about 15 minutes, stirring occasionally until beans are thickened to your liking. Taste for salt and adjust if needed.
7. To make the sauce, place all ingredients in a blender and puree until smooth.