[ OPEN FOR RECIPES] You guys asked for it - here are 3 simple but delicious bean recipes for you to try! I make a giant batch of beans every week but change up the seasonings every time, so feel free to mix and match these ingredients and experiment a bit yourself :) Making dried beans is awesome because you don't have all of the extra sodium and preservatives, and it's usually around 3x cheaper too!
My Instant Pot =
* FAQ - You can NOT use a rice cooker or slow cooker for these listed times. You also must use dried beans, they can't be canned
// 1. SPICY SMOKY BEANS
2 cups soaked pinto beans
2 stalks of celery, diced
1 red onion, diced
2 cloves of garlic, minced
1 tbsp smoked paprika
1 tbsp chipotle powder
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(1) Soak your beans overnight - rinse/clean the dry beans, then place them in a large bowl with 4-6 cups of filtered water and 1 tbsp apple cider vinegar (optional). Cover and leave in a cool place, then drain before you use them
(2) In your Instant Pot, combine the soaked beans with the remaining ingredients
(3) Seal the iPot and set a timer in the “Manual” setting at “High Pressure” for 20 minutes
(4) Let the iPot release pressure for 10 minutes before manually flipping the switch from “Sealing” to “Venting”
(5) Store in a container in your fridge for up to 10 days
// 2. FIESTA BEANS
2 cups soaked black beans
1 red onion, diced
2 cloves garlic, minced
1 tbsp Cumin
½ cup chopped cilantro/coriander stems*
1 small jalapeño**
Juice + zest of one lime
* FUN FACT: Cilantro stems still have the same amount of flavor as the leaf portion, so because the pressure cooker will be cooking them down to be really soft, you can use them instead and save the leaves for other recipes!
** If you do not add the seeds from the jalapeño, the beans will not be as spicy
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(1) Soak your beans overnight - rinse/clean the dry beans, then place them in a large bowl with 4-6 cups of filtered water and 1 tbsp apple cider vinegar (optional). Cover and leave in a cool place, then drain before you use them
(2) In your Instant Pot, combine the soaked beans with the remaining ingredients
(3) Seal the iPot and set a timer in the “Manual” setting at “High Pressure” for 15 minutes
(4) Let the iPot release pressure for 10 minutes before manually flipping the switch from “Sealing” to “Venting”
(5) Store in a container in your fridge for up to 10 days
// 3. CHEESY CHILI BEANS
2 cups soaked red kidney beans
1 cup thinly sliced carrots
1 onion
½ cup nutritional yeast
1 ½ tbsp Chili powder
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(1) Soak your beans overnight - rinse/clean the dry beans, then place them in a large bowl with 4-6 cups of filtered water and 1 tbsp apple cider vinegar (optional). Cover and leave in a cool place, then drain before you use them
(2) In your Instant Pot, combine the soaked beans with the remaining ingredients, except for the nutritional yeast
(3) Seal the iPot and set a timer in the “Manual” setting at “High Pressure” for 15 minutes
(4) Let the iPot release pressure for 10 minutes before manually flipping the switch from “Sealing” to “Venting”
(5) Stir in the nutritional yeast. I decided to add this after the beans have cooked because I find it sometimes loses flavor with heat, and it will also help to make the beans thicker!
(6) Store in a container in your fridge for up to 10 days
OTHER RESOURCES:
Bean Cooking Chart =
Why Beans are AMAZING =
Why I Soak My Beans =
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