White Beans with Smoked Pork Shanks

I always keep a bag of white beans in the pantry.  A quick overnight soak and a pressure cooker make for a very fast, hearty deal, and use smoked pork or ham to make it happen.  Don't be telling' me you don't have time to cook if you have time to read this.  You and your friends or family will be eating within an hour.

And don't forget the good mustard.
1 lb dried Great Northern Beans, soaked overnight
1 lb smoked pork shank, sliced
3 carrots, peeled and coarsely diced
1 tsp kosher salt
1/2 tsp dried red pepper flakes
2 tsp dried or fresh rosemary leaves
1 Tbsp olive oil

Rinse and drain the soaked beans, and tip them into a pressure cooker. Add enough water just to cover. Stir in the carrots, salt and red pepper flakes. Nestle the shanks into the beans. Add just enough more water to barely cover the shanks. Sprinkle on the rosemary.

Bring the pressure cooker up to full pressure (mine has three lines). Cook over medium-low flame for exactly 4 minutes. Turn heat off and remove pot from heat. Allow pressure cooker to reduce pressure naturally - this will take about 20 minutes. Do not speed up pressure reduction, or beans will burst and soup will become pureed.

Check that pressure is fully reduced according to manufacturer’s instructions. Gently and carefully open the pressure cooker well after the pressure is fully reduced. Remove the shank slices and allow to cool slightly on a large cutting board. Dice the meaty sections of the shank.

Spoon some beans and carrots handsome of the soup liquid into shallow bowls. Add pieces of shank to taste. Serve with crust bread.

Serve 4-6.