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.
Why Instant Pot Heirloom Beans?
Your Instant Pot is the best appliance to cook dried beans. You can cook them soaked or without soaking like in this recipe.
What If I Soak My Beans?
You will need to cook them with less water and for less time. I would start by cooking for half the time with a little more than half the water.
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.
More Recipes to Try
- Instant Pot Mexican Quinoa with Black Bean and Veggies
- Slow Cooker Jackfruit Tom Kha Gai Recipe
- Instant Pot Refried Mayacoba Beans
- Vegan Instant Pot Mushroom Dirty Rice
- Instant Pot Caballero Bean and Soy Curl Chili
Instant Pot Heirloom Beans
Equipment
Ingredients
First Ingredients
- 1 pound your favorite heirloom bean or black beans
- 4 cups water
- 2 tsp Mexican oregano or regular if that’s what you have
- 1 tsp chilie powder like New Mexican or other mild chilie
- 1 tsp jalapeño powder
- 1 tsp liquid smoke
- 1/2 tsp guajillo chile powder or ancho
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
Before Serving
- 1 tbsp tomato powder or 2 teaspoons tomato paste
- salt to taste (optional)
Instructions
- 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.
Jules Shepard says
This looks fantastic! Bring on the beans!
Nicole Dawson says
Just printed off the recipe. Can’t wait to try this.
Stephanie says
this looks incredible! i didn’t even know there was such a thing as heirloom beans! so amazing!
Alisa Fleming says
I’ve thought about getting an instant pot just for the purpose of making beans! I might need to make the jump – these sound delicious.
Kristina says
YES I love heirloom beans, and I love Rancho Gordo… craving this now, making as soon as I get back home!
Patience says
Upon seeing this post this morning, I just happened to have put RG Moro heirloom beans on to soak yesterday for cooking today. What time would you recommend setting the IP for already soaked beans….?
Kathy Hester says
Soaked black beans usually take about 10 minutes, so that’s where I would start. The beans are also the variable, so you might end up cooking them a second time if they aren’t ready in 10.
Patience says
Thank you, Kathy!
Kate says
I’m making this for tonight’s dinner! So, what’s that cheesy looking sauce drizzled around the beans, in the photo?? Recipe? Thanks!
Kathy Hester says
It’s my cauliflower queso, it’s on this site.
Donna says
Is there a taste difference when using heirloom and store-bought beans?
Kathy Hester says
Some heirloom varieties do taste different, but store bought ones are great too!
Dora says
I have a 8 quart instant pot- is there a reason it would not work in it? Would it require more water?
Kathy Hester says
These should work in an 8 quart.
John P Knorr says
Is this recipe for dry or soaked beans? Would 1/2 lb of beans worked if the recipe was scaled down?
Kathy Hester says
It’s for dry beans. In the blog post there are guidelines to change it if you soak the beans. 1/2 pound of beans will work in a 3 quart, should work in a 6 quart, but will be to small an amount for an 8-quart.
eileen says
could you cook the beans on stove in a regular pot
Thank You
Kathy Hester says
Yes you can.
Colette says
Want to try the recipe but I have an 8 quart Instant Pot so how would you tweak the recipe or do you even have to?
Thanks!
Kathy Hester says
It should work as is in an 8-quart IP.
Lori says
Just finishing the last portion of these beans and will be making them on a regular rotation. I used Rancho Gordo Rio Zape Beans and followed recipe as directed. The flavor is outstanding! I portioned the finished beans into simple serving size. We enjoyed with roasted veg, as a side protein along with quick lunch salad, one evening thinned out with some diced tomato, cilantro, avocado, onion as a quick chili, and finally mixed with rice, corn & cauliflower rice as a warm lunch bowl. There is a lot of versatility to explore with this recipe as a tasty nutritious foundation to build upon. Thanks Kathy for always bringing the flavor and recipes that never fail.