 Hey y'all, it's Timmy and my voice is crazy today. I have a cold but with that sand I'm going to make some pentose pretty quick in this pressure cooker. It isn't it's a pot. I have about a cup and a half of pentose in the bottom and so the next thing I'm going to do is I'm going to add about a tablespoon of beef bouillon and I'm using Knorr granules right now. I'm also going to add some ham to it. I have got this country ham and it's just pieces for seasoning and I buy this at Engels and so I'm going to put a little bit of this in there as well and then we're going to add some water and turn it on and that's pretty much going to be it. So I think it'll be something good to eat and we'll be able to have something pretty quick by using the pressure cooker for our beans. These are pentose like I said. Now we're just going to take some water and I want at least an inch of water over the top of the beans. That was about three cups and I'm going to add one more cup to it. So we're going to add four cups of water, so one and a half cups of beans and now all we're going to do I am going to add just a little bit of olive oil, not a lot but just a little. So I think we'll go ahead and add a half teaspoon of salt. Well no I'm not going to do that because that's salt pork. So we're not going to add any salt because that's salt pork. With the salt pork in there and that little bit of bouillon I think that'll be more than enough salt. If you're watching your salt content then leave out the bouillon I guess you could do that but I sure do like the flavor it makes. This thing does not have a bean setting so I think what I'm going to do is put it on multigrain. So let's press that button 40 at normal that sounds about right to me and it should just start. Okay it is on I do have the steam on closed so it should come to pressure. Once it comes to pressure that's when it starts to count down the 40 minutes and but I wanted some of the water to boil out of here so I took the top off and put it on saute and I'm going to leave it on that saute setting for a while and that way I don't have to transfer it and put it on the stove but once some of that water boils off of them then we can eat them they taste really good. Alright as soon as that water level gets right at the top of the beans and the ham you can turn it off and just let it sit there and stay warm until you get ready to serve it. So I'm going to dip out some and let you see how they turned out. It's a non-stick surface so try not to you know get in there and scratch it it's smoking so it's worth for you to see but if you want to see the color of the broth it's nice as well. Alright you can see that the beans are tender I could smash them with my spoon really easy. The pork is nice and cooked so you'll have the pork in here to eat as well and they're going to be really delicious. If you like onion just go ahead and put some onion in there too and remember to excuse my voice today. Let's give them a shock. They're really good I'm impressed with the pressure cooker I was able to make these pentose but the time it takes it to come to pressure it has to cook for 40 minutes after that and then it has to cool for a while. I actually released the pressure a little early that I had to saute it so I would say total cooking time probably an hour and 10 minutes something like that so it's still quicker than waiting on them to soak and they're really delicious. They have a wonderful flavor with that pork in there especially. Thanks for watching Colored Belly Cooks where we cook like mama did.