I was first inspired by Steve Sando of Rancho Gordo when I found this video “You’re Doing It All Wrong – How to Cook Beans”
I stopped soaking overnight, stopped adding acidic ingredients and salt, and only used fresh bulk beans from the coop. But I still didn’t make beans as often as I should (since they are a Protein-Rich Superfood). Too much time standing at the stove stirring, watching, waiting.
Along came the Instant Pot. Now I don’t soak, I add salt to the cooking water, and end up with a bean broth that you will never want to rinse away (liked canned beans).
10 minutes of veggie prep, stir in the beans, set the Instant Pot to go and walk away for an hour. Or use that hour to make the rest of the meal that the beans will be incorporated into.
Black Beans from Scratch in the Instant Pot
These perfectly cooked black beans require no pre-soaking, and taste remarkably better than canned.
Ingredients
- 3 tablespoons olive oil
- 2 medium carrots
- 3 celery stalks
- 1 medium onion
- 1 lb. black beans, rinsed
- 1 1/2 tablespoons better than bouillon vegetable or no chicken base
- 4 cups of water
Instructions
- Pulse the carrots, celery, and onion in a food processor until finely chopped.
- Transfer onion mixture to an instant pot with the olive oil and sauté until soft, about 10 minutes.
- Using a large measuring cup, dissolve bouillon base in 4 cups of hot water.
- Add rinsed beans and bouillon water to the instant pot and stir.
- Set the Instant Pot pressure to high and the timer to 30 minutes.
- Allow pressure to release naturally for another 30 minutes before opening valve.
- Enjoy!