There’s nothing better than a pot of perfectly cooked beans. I used San Franciscano beans for this batch of Instant Pot Heirloom Beans, but you can try other heirlooms like cranberry, rio zape, or even just use the plain old pinto beans that are in your pantry right now.
What are Heirloom Beans?
Technically, heirloom beans are old seed varieties that are open-pollinated. What that means is that the seeds you harvest from those plants will actually produce the same plants.
These are old time plants like your grandparents used to plant, harvest, save the seeds from, and plant again the next year.
There are many cross-pollinated veggies that we eat now. If you plant seeds harvested from those plants they will not grow the same plants that they came from.
Rancho Gordo is my favorite place to buy heirloom beans online. They list the different kinds with how they taste and the best ways to use them.
Do I Have to Use Heirloom Beans?
While I love supporting the farmers who use heirloom beans, they are usually pricier than the beans you usually buy at the grocery.
Depending on my budget and what’s in my pantry I change up beans. There’s never anything wrong with using pinto, black, or other inexpensive and delicious beans in place of heirlooms.
Instant Pot Heirloom Beans
Today’s recipe is simple and delicious! I’ve been hoarding Rancho Gordo heirloom beans from being in their bean club the past year. This is a great recipe to try a new bean in or to use some of the inexpensive ones in your pantry.
- 1 pound your favorite heirloom bean ,or black beans
- 4 cups water
- 2 teaspoons Mexican oregano ,or regular if that’s what you have
- 1 teaspoon chilie powder ,like New Mexican or other mild chilie
- 1 teaspoon jalapeño powder
- 1 teaspoon liquid smoke
- 1/2 teaspoon guajillo chile powder ,or ancho
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1 tablespoon tomato powder ,or 2 teaspoons tomato paste
- salt ,to taste (optional)
Add all the first cook ingredients to your 3 or 6 quart Instant Pot.
Cook on high pressure for 30 minutes, carefully release the pressure manually.
Then check the beans to see if they are done. If they are still hard cook for 5 to 10 minutes more, or until the beans are soft.
Before serving stir in the tomato powder or tomato paste, and salt, if using.
More Recipes to Try
- Instant Pot Mexican Quinoa with Black Bean and Veggies
- Instant Pot Tempeh Breakfast Bowl – Pot in Pot Method
- Instant Pot Refried Mayacoba Beans
- Instant Pot Caballero Bean and Soy Curl Chili