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.

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Cooking Beans in the Instant Pot

  • Author: Tammie Duggar
  • Yield: 3 cups

Ingredients

2 cups dried beans

8 cups water

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

1 tsp. sea salt

Instructions

Combine all ingredients in an 6-8 quart Instant pot (do not fill the pot more than half full)

Secure the lid and make sure the pressure regulator valve is closed.

Cook pinto beans on high setting for 30 minutes.  (check your owners manual for specific cooking times for other bean varieties.)

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

2 cups dried beans will make approximately 3 cups cooked beans.

Keep in mind that it may take up to 20 minutes for the pressure cooker to come to full pressure and then allow 30 minutes to cook and then allow time to release naturally which may take up to 30 more minutes.

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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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