Factors that have led me to cook beans recently:
1. I purchased an Instant Pot.
2. Instant Pot led me to purchase dried beans at my food coop.
3. Frugality. Reading about it; not actually practicing yet! But it led me to a stockpile of dried beans.
Two successes of late:
Cranberry aka Borlotti beans are the bomb.
Oh the gigante were creamy, smooth, delicious.
Today’s black beans were off the charts. I thought I liked canned black beans well enough, but MAN, these are scrumptious! Delicious, not just as a mix-in for the greater sum.
Note it takes longer than cooking time — It takes 9-14 mins to come to pressure, then there’s the cooking time PLUS to release pressure, either by itself, for 10-15 minutes, or by human power, turning the steam release valve.
Here’s how I prepared today’s rice and beans with black beans:
Prepare brown rice in rice cooker. Medium grain is nice. 1 c rice, rinsed well to 2 1/2 c water, and salt.
Rinse 1 # beans. Measure out 5 c water.
onion, 1 large, diced
Garlic, 3 cloves, minced
cumin, 1 t
salt, 1 T
Cut up onion. Heat up Instant Pot on sauté function, add 2 T olive oil, and then onions. Sauté for 20 minutes until golden, stirring occasionally.
Mix in garlic and cumin. Stir and cook for less than one minute until fragrant.
Add: beans, salt, water, and stir.
Pressure cook for 45-50 minutes. Allow pressure to release naturally for 10 minutes, then release manually. If beans are not cooked through, cook for another 5 minutes, and then manually release pressure.
Steamed spinach, sprinkled with za’atar
Dab of sour cream
Other ways to do it: skip za’atar; add 1 t chili powder to beans with cumin; top with cilantro and scallions and Monterey Jack cheese.)
Another option: Purée 1 tomato, cilantro, scallion whites and 1 garlic clove with 3 T olive oil and salt. Mix tomato mixture into beans when cooked and let sit for 5 minutes.
Inspiration: Melissa Clark, Dinner in an Instant, Black Beans, p. 109
Bean cooking times and proportions:
1 # beans to 7 c water with aromatics, 32 minutes +
Black turtle beans
1 # beans to 5 c water, with sautéed onion, then 3 garlic cloves, minced and 1 t cumin, 50 mins. (or less)
1 # beans to 7 c water, with 3+ garlic cloves, smashed, 4 T olive oil, pinch of red pepper flakes, and some fresh sage leaves if ya got ’em, 24 – 27(?) minutes. (14 mins to come to pressure.)
1 #, covered with water to halfway mark. Add 1+ T salt
Cook for 42 minutes. Let pressure release naturally (for all beans) for 10-15 minutes, then release pressure manually
Here are some guidelines
And more on timing beans in Instant Pot
And here is a collection of Instant Pot cooking info: