Instant Pot Pinto Beans
As I'm sure many, many others are, we're constantly trying to eat more healthily, and that means having more whole grains and vegetables in our diet. We're also trying to use and rotate our food storage. In addition, we're trying to use the appliances on our counter so they won't collect dust. Today's experiment should help with all three pursuits! I'm trying this recipe, although, as usual, I've tweaked it a bit, and I imagine it will need more tweaking before we try it again.
Instant Pot Pinto Beans
1 pound (or 2 2/3 cup) dry pinto beans
1 teaspoon salt
1 teaspoon oregano
1 tablespoon garlic powder
1 tablespoon chili powder
1 tablespoon dried onion
8 cups water
Combine everything in the Instant Pot. Using the "manual" button, set for 25 minutes at high pressure. Let release naturally (about another 25 minutes).
Okay, our beans are really old - like over 15 years. It took an additional 20-30 minutes in the Instant Pot to get them kind of soft. I tried again another day with soaking the beans overnight before cooking them, but it didn't seem to make much of a difference.
The first night our chili was fine, but on leftover night, I added an additional can of kidney beans from the pantry (so not 15 year old beans) and a can of corn. It was infinitely better. I need to remember that mixing old and new makes the old better, at least when it comes to dried beans.
2/4/2020 -
Used 3 cups dry black beans, a ham bone, and 1 1/2 teaspoons salt. Don't forget the water! Pressure cook for 35 minutes and let release naturally. Then turn into feijoada on stove. Note that if your beans are fresher than mine (which have been in storage for 12 years), they probably don't have to cook so long.
Instant Pot Pinto Beans
1 pound (or 2 2/3 cup) dry pinto beans
1 teaspoon salt
1 teaspoon oregano
1 tablespoon garlic powder
1 tablespoon chili powder
1 tablespoon dried onion
8 cups water
Combine everything in the Instant Pot. Using the "manual" button, set for 25 minutes at high pressure. Let release naturally (about another 25 minutes).
Okay, our beans are really old - like over 15 years. It took an additional 20-30 minutes in the Instant Pot to get them kind of soft. I tried again another day with soaking the beans overnight before cooking them, but it didn't seem to make much of a difference.
The first night our chili was fine, but on leftover night, I added an additional can of kidney beans from the pantry (so not 15 year old beans) and a can of corn. It was infinitely better. I need to remember that mixing old and new makes the old better, at least when it comes to dried beans.
2/4/2020 -
Used 3 cups dry black beans, a ham bone, and 1 1/2 teaspoons salt. Don't forget the water! Pressure cook for 35 minutes and let release naturally. Then turn into feijoada on stove. Note that if your beans are fresher than mine (which have been in storage for 12 years), they probably don't have to cook so long.
Today I cooked our old beans for 75 minutes in the InstaPot and they were actually soft. Amazing! They were a little bitter, and I did run them through the food processor before adding to our ham bone soup, but overall it was a positive experiment.
ReplyDeleteThis time around I used 4 cups of dry pinto beans and filled the Instant Pot with water to the 10 cup mark. That does make a lot of broth, so it's probably okay to only go to the 8 cup mark. By the way, I weighed my beans again (after seeing a bunch of sites that said one pound equals 2 cups) and verified that it's really 2 2/3 cups per pound. I also added 2 teaspoons of salt (could have used more) along with chili powder, garlic powder, black pepper, oregano and dried onion bits. We're looking forward to our chicken and bean burrito bowls for dinner!
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