Instead of buying canned beans, I use my pressure cooker to cook them from dry--no soaking required! If you do decide to soak the beans, check your appliance manual because cooking time will be shorter.

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Recipe Summary

prep:
5 mins
cook:
40 mins
additional:
10 mins
total:
55 mins
Servings:
10
Yield:
5 cups
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour beans into a multi-functional pressure cooker (such as Instant Pot®). Cover with a few inches of cool water. Close and lock the lid. Select Manual; set timer for 28 minutes on high pressure according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.

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  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Drain beans and let cool.

Cook's Notes:

Cook beans 2 to 3 minutes less if they're going into a soup, because they will continue cooking.

Cooked beans freeze well! Pour cooled beans into an airtight container with some of the cooking liquid. Leave room at the top for expansion; cover with the lid and freeze. Or pour into a heavy-duty zip-top bag with some of the cooking liquid. Seal and place on a plate to freeze flat. Once frozen, the flat bags are easier to store.

Nutrition Facts

124 calories; protein 8g 16% DV; carbohydrates 22.8g 7% DV; fat 0.4g 1% DV; cholesterol 0mg; sodium 5.1mg. Full Nutrition
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