Cooking Beans- a no soak method

Who has time to let beans soak and then cook all day long?  I know I don’t.  I try to plan my weekly meal ahead of time, but sometimes I don’t know what’s for dinner until a few hours before.  That’s when one of these two cooking methods for beans comes in handy.

These perfect pinto beans require no pre-soaking because of the magic of the Instant Pot. 

I love to make a couple batches and store cooled beans in pint-sized mason jars.* Then they go in the freezer and we have beans when we need them.

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Cooking Beans in the Instant Pot

  • Author: Tammie Duggar
  • Yield: 5 cups

Ingredients

1 pound (2 cups) dried beans

5 1/2 cups water

1 Tbsp. olive oil (this minimizes foam that can clog up the pressure valve.)

1 tsp. sea salt, optional

Instructions

Rinse and drain pinto beans using a colander.

Add beans, water, and salt to the Instant Pot.

Close and lock the lid, cook on manual high pressure for 25 minutes.
(this will take longer than that to cook because the pressure has to build up first.)

Allow the pressure to release naturally. 

Drain, rinse and cool the beans before storing.

Store in glass containers or glass jars. Store in the fridge for up to a week or in the freezer for up to 3 months.

I like to measure mine into 1 3/4 cup servings because that’s how many beans are in 1 can.

Notes

TIPS FOR PERFECT PINTO BEANS

You might be tempted to add more beans or double the batch. Don’t do it!

Your pot should not be over half full, with beans and water, this makes it difficult for your pot to come to pressure properly and cook your beans perfectly.

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Cooking in the Crockpot

  • Author: Tammie Duggar
  • Yield: 3 cups

Ingredients

2 cups dried beans, rinsed well

8 cups water

1 tsp. sea salt

Instructions

Combine the beans and water in the crockpot.

Cook on high setting for 5 hours

Drain, rinse and cool the beans before storing.

Store in glass containers or glass jars. Store in the fridge for up to a week or in the freezer for up to 3 months.

I like to measure mine into 1 1/2 cup servings because that is the amount of beans in 1 can.

Notes

If you have a large crockpot you can double this recipe.  2 cups dried beans will make approximately 3 cups cooked beans.

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