Dry beans are one of the greatest resources for anyone on a Plant Based Diet. They are packed with fiber and nutrients that are essential for optimal health. Beans of all types are super affordable and can be added to just about any meal. One of our family’s favorite ways to eat them is cooked with chopped kale and onions and topped with salsa and “cheese” sauce.
Ingredients
1 lb beans of your choice
10 cups water
Instructions
Stovetop
- Rinse beans in a colander.
- Soak beans overnight in 10 cups of water.
- Pour off soak water.
- Place beans into soup pot along with enough water to cover them 2 inches over the top of the beans.
- Bring up to a boil on stove and then turn down to a low simmer.
- Cook until beans are soft (1 1/2 - 2 hours, may take longer if beans are a bit old).
- Check water level every once in a while to make sure it doesn't dry out.
- Serve them up as you like, or let them cool and put them in tupperware to store in the fridge or freezer.
- They will keep for about 5 days in the fridge and a few months in the freezer.
Instant Pot
- Rinse beans in a colander.
- Soak beans overnight in 10 cups of water.
- Pour off soak water.
- Place beans into Instant Pot with enough water to cover them 2 inches over the top of the beans.
- Program Instant Pot for 20 minutes on high pressure.
- Once done, release pressure with steam valve or let naturally release.
- Serve them up as you like, or let them cool and put them in tupperware to store in the fridge or freezer.
- They will keep for about 5 days in the fridge and a few months in the freezer.
Crock Pot
- Rinse beans in a colander.
- Soak beans overnight in 10 cups of water.
- Pour off soak water.
- Place beans into crockpot with enough water to cover them 2 inches over the top of the beans
- Cook in crockpot with the lid on for 4-6 hours or until beans are soft.
- Serve them up as you like, or let them cool and put them in tupperware to store in the fridge or freezer.
- They will keep for about 5 days in the fridge and a few months in the freezer.
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2 comments
I regularly cook beans in the Instant Pot (and rinse after the cook). I’ve found 10 minutes on high with a 40 to 60 minute delay usually gives me beans cooked just like I like, tender but not too squishy. Works for Pintos, Kidneys, Black beans and Mayocobas!
america’s test kitchen uses 1/4 tsp salt or baking soda per pound to alkalize the cooking water which causes some of the calcium in the skin to be released making the skin less leathery probably important for “old”beans. Ant thoughts? Thanks,Mike