No soaking required. This recipe is geared toward the use of an Instant Pot. However, you can make dried beans on the stove as well (soaking will speed up this process).
As meal prep became more of a fixture in my life, I began looking for ways to cook things economically and in large batches. Enter dried beans. Never before had I bought dried beans or thought twice passing them up in the grocery store. Armed with my Instant Pot, I scoured the internet for an easy, fool-proof way to turn dried beans into a delicious component of our weekly meals.
I found this recipe, from A Mind Full Mom. I’ve included it for you below.
My favorites are black beans, chickpeas and recently, pinto beans. In a pinch, anything available at the store will do.
Typically, I cook the beans as directed below. I remove the beans from the instant pot, making sure to save the “bean juice” for later. It makes a great base for soups and stocks. (Throw your veggie scraps in the Instant Pot with the bean juice, a sprinkle of salt, bay leaves, and enough water to cover, pressure cook on high for 60 minutes, vent, pull out the scraps and voila ready to use stock.)
I like to fry up the cooked beans in my cast iron skillet with some EVOO and spices. They get a crispier exterior and an extra boost of flavor. Yum.
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