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Black Beans - From Dried To Done, Instantly
We LOVE black beans! I used to only buy canned beans (I know not the healthiest because of added salt, other additives and toxins from BPA lined cans) because when we wanted to eat black beans I usually hadn't planned ahead to soak the dried beans over night and didn't have time to also cook them "forever" to get them soft enough. However, the Instant Pot has changed everything!
Prep Time: 00:10
Cook Time: 00:30
1 pound dried black beans (organic is best)
3 cups filtered water
1/2 yellow onion, rough chopped
2 garlic cloves, rough chopped
1/2 tsp ground cumin
1 tsp pink himalaya sea salt
2 bay leaves
1Place all ingredients into the Instant Pot
2Lock on the lid after inspecting that rubber ring and anti-blockage vent cover are securely in place.
3Close the steam release valve to seal it up.
4Set the Instant Pot to cook on Manual setting for 22 minutes (it takes about 8-10 minutes to come to pressure then will cook for 22 minutes)
5Allow to naturally release pressure for at least 10 minutes. You can then use a dishtowel to cover the steam release valve to vent or just continue to allow natural release until you can open the pot.
6Stir the beans and taste to determine if you need additional salt.*
*If the beans have excess liquid, don't through it away as it will thicken on its own. This will prevent the beans from becoming too dry. If not eating immediately, transfer to a sauce pan to save for quick reheat on the stove. VARIATION: Lightly mash and transfer the cooked black beans to a skillet to turn into refried black beans. NOTE: Actual cook time may vary depending on the model and age of your Instant pot. I use the Instant Pot Duo 7-in-1. If your beans are not completely done, you can seal the lid and turn on for an additional 10 minutes followed by a quick release. Make note if you added additional time for the next time you cook them and add on the time from the start.
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