01 Make sure to look through the beans for small rocks or dirt.
02 Rinse the beans well and strain the extra water off.
03 Soaked Beans yield a more uniform cooked bean.
04 If you quick-soak make sure to discard the first cooking water.
05 When you cooked dried beans you get so many more choices!
06 Cook large batches and freeze in 1 1/2 cup portions.
01
You can either soak the dried beans overnight or do the quick-soak method if you need them sooner.
02
No matter your soaking method strain and rinse the beans.
03
Saute the onions.
04
Add the water, apples, mustard, molasses, thyme and liquid smoke to your Instant Pot along with the quick-soaked beans.
05
Cook on high pressure for 15 minutes. Carefully release the pressure manually.
06
Try to mash one of the beans with a fork to see if it is soft. If not, put the lid back on and cook for 5 minutes.
08
Release the pressure manually. Stir in the brown sugar, tomato paste and vinegar. Taste and add salt.
09
1. If there’s too much liquid left, you can always turn your Instant Pot to sauté and cook off any extra liquid.
Instant Pot Jackfruit White Bean Chili
Instant Pot Refried Mayocoba Beans