No Pre-Soaking Required—For Dinner, Freezing or Dehydrating to Make “Instant” Beans
I am so excited about sharing this new process with you! One of the big challenges for me in cooking dried beans is the pre-soaking. I always forget to do this step before I need to cook for a meal or for dehydrating. When I realized I could cook beans without pre-soaking in my Instant Pot, I was BEYOND happy! And I love that I can make these from dry beans, and they don’t have to cook for 2 hours.
Easy, forgiving, healthy and economical, beans are a home cook’s secret weapon. While canned beans are convenient, knowing how to cook dried beans gives you flexibility makes for a far more delicious meal, and the amount of sodium is far less.
Instant Pot beans are delicious, simple and easy. I tested this method with mayocoba, kidney, garbanzo, and pinto beans—all without pre-soaking—and they ALL came out perfect! Four easy steps—5 minutes to prepare the pot, 45 minutes to cook, and 25 minutes to allow the pressure to naturally release—and I was done! This is far less time/work than my previous method or even canning my beans (12 hours).
Before You Start
- Check for a date on the beans. Dried beans last up to two years, but are best cooked within a year of harvest.
- Always rinse beans before cooking, and check for stray rocks, twigs, leaves, and bad beans.
- To add more flavor, consider cooking your beans in stock or broth instead of water unless you are dehydrating your beans. You can also add seasonings to the water to add depth and flavor to the taste.
Instant Pot Beans
1 pound dry beans ( about 2 to 2-1/2 cups)
5 1/2 cups water
2 tablespoons mirepoix powder or no-salt vegetable bouillon
1 teaspoon salt (optional)
1/8 teaspoon baking soda
- Rinse off your pinto beans, and drain them using a wire mesh strainer.
- Add them to the Instant Pot, along with the water and seasonings.
- Close and lock the lid, and cook on manual high pressure for 35 minutes (It will take several minutes to come to pressure). Note: Your Instant Pot times may vary if you are cooking lental or peas. Check times in your manual or here.
- Allow the pressure to naturally release (Do not use the valve, but let it sit until the pressure indicator pin drops on its own. Mine took about 25 minutes.)
- If you are storing or dehydrating your beans, gently rinse under cold water to stop the cooking process and proceed as indicated below.
- Adding vinegar or lemon juice to beans after they are cooked picks up their flavor. For pinto beans, try lime juice if you are aiming for a Mexican touch (and if you have lime juice on hand).
- Storage: Store dehydrated pinto beans in a sealed container in a cool area for up to 1 year or 2 years if vacuum sealed. Store cooked beans in the refrigerator, and use them up within a few days, or freeze for up to 6 months.
- Once cool, drain the cooking water from the beans. Some people like saving the bean broth for other uses like soups.
- Label several freezer-safe zipper bags with the variety, quantity, and date.
- Set the bag in a small bowl or 2-cup liquid measuring cup and measure the beans into each by the cupful so that it is ready for your favorite recipes.. 2-cups of beans are roughly the same amount as a can of beans.
- Transfer your beans to the freezer. They should keep up to six months.
©2017 21st Century Simple Living www.21stcenturysimpleliving.com