WE DID IT! I did it! We finally made the plunge and bought an Instant Pot (fancy pressure cooker), and I used it for the first time yesterday. Let’s just say, I used it a lot yesterday! That’s kinda how we roll around here – when we get into something – we’re all in. It started with buttery fingerling potatoes ready in 15 minutes (YUM!), followed by less than perfect round roast (chewy yeck! TBH), finished with the BEST, ‘melt in your mouth’ black beans I have ever tasted (in less than an hour!).
So, we’ll keep that round roast recipe to ourselves, and to be fair, I’m not skilled in the Art of Cooking Meat. HOWEVER, veggies and grains – that I can do! With that, I SHARE this fantastic Instant Pot Black Bean recipe we found by the Minimalist Baker with a few adjustments – a little more garlic and onion, chicken broth instead of veggie because that’s what we had in the kitchen. The kids even said, ‘These beans are sooo GOOD!’ Kids are a pretty good, sometimes reliable litmus test!
Note: We tripled the recipe below and used the same time and pressure settings. We were very happy with the results and will have beans for the month.
Ingredients
1 cup of dry Firefly Organic Black Beans, rinsed and sorted
1/3 medium white or yellow onion, cut in large wedges
2 whole garlic cloves
1/2 tsp of Redmond salt
1 cup of chicken or vegetable broth (or water)
2 cups of water
-Prep/Cook Time-
8 min. prep
30 min. pressure
20 min natural release
-Cook Type-
Pressure cook
High
then
natural release
-Featured Products-
Instructions
- Add beans, onion and garlic (optional), salt, chicken (or vegetable) broth, and water to the Instant Pot (this is the one we have, but there are many types out there!). Pressure cook on high for 30 minutes (it will take about 8 minutes for the Instant Pot to pressurize before cooking begins). Then let the beans rest in the pot for 20 minutes so the steam can dissipate naturally (this means you don’t push any buttons — we recommend setting another timer so you’ll remember to remove the lid after 20 minutes).
- Carefully remove lid once steam has fully escaped and it’s safe. Remove onion and garlic if you want. We never throw good drippings away and strain off any excess cooking liquid. Enjoy immediately, or store cooled leftovers in the refrigerator up to 5 days or in the freezer up to 1 month.
Beans are probably our most popular protein in the house. Some ideas for your beans:
- Beans & Rice
- Beans in Salad
- Beans on their Own
- Chili
- Soup
- Taco, Burrito, Quesadilla
- Refried Beans
- Black Bean Brownies (just don’t add the savory flavors to pot)
We know we’re biased, but we do get a lot of complements on our organic black beans for their freshness and delicious flavor. The truth is it’s hard to know how long the black beans you buy at the store have been on the shelf or in a bulk bin. When you get them from us, you can know that we just harvested our black beans in the autumn (between October and November of each year). You can see if you taste the difference for yourself! DELIGHT!
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