Yeah!
Well it definitely isn’t short on the meaty side of things. One thing I noticed, by pressure cooking the beans, it speeds up the process obviously, but it doesn’t give long enough time for the flavors to “marry” and smooth out. It was good yesterday, but I let it simmer all night and today all the meat sloughed off the bones, and tried some tonite after feeding in some onions & Cheyenne pepper, black pepper, white pepper, etc around 8PM it’s fantastic.
I think I’ll buy a couple big cans of great northerns and drain and rinse those off, and feed these into the pot. Have several gallons worth. Should be good till April. Will report back!
You’re making me hungry!