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).
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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.
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.
- Instant Pot
- Rinse beans under cold water.
- Add beans, water, herbs and garlic or onion to the Instant Pot.
- Place lid and ensure valve is set to sealing.
- Cook on High Pressure for the following times:– Mung Beans: 6 minutes– Pinto Beans: 25 minutes– Navy Beans: 30 minutes– Black Beans: 30 minutes– Great Northern Bean: 35 minutes– Kidney Beans: 35 minutes– Garbanzo/Chickpea: 40 minutes
- Allow natural release until pressure subsides and pin drops OR let rest for 20 minutes before quick release.
- Stir in salt and apple cider vinegar. The salt adds flavor. Apple cider vinegar helps to neutralize gas that often comes with eating beans.
- Using a slotted spoon, remove beans from Instant Pot. Reserve some liquid for storing the beans. You can also use the bean liquid as a base for vegetable broth, stock or soups. Allow the beans to cool completely before storing.