These beans are great for a barbecue, with very little sugar and of course no unidentifiable chemicals. As with all beans they are high in fiber and protein, I think (-;
“Orit, the beans are so good” – Sean Milligan
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Equipment and Tools
Instant pot - I use the Instant Pot brand. My Instant pot is and older version of this pot here, which is very affordable. I use my instant pot an average of six times a month.
Tips
Bean selection - Pinto beans are all that I have made these beans from but garbanzo beans would be interesting I think! Make sure to purchase dry beans and not canned.
Onion - Yellow or white have an abundance of flavor. Use a food processor if you are making it dirty anyway for other cooking otherwise chopping with knife is faster. If using food processor be careful not to chop it too fine.
Soup flavoring - For vegetarians I recommend this consomme soup and seasoning mix, which does not contain meat or dairy!
Budget friendly tip - Although you can use chicken stock or vegetable stock for the liquid in this soup I recommend using this soup and seasoning mix. One container is equivalent to 67 cups of soup stock! Not only is it less expensive it is also better for the environment. Note that if you do use stock for some of the liquid in the soup lower the salt amount.
Time Saving Tips
Make way early so you don't have to rush and deal with manual pressure release when the pot is still pressurized
Meal Planning Tips
The beans freeze well. To make it more interesting and more nutritious try adding spinach or a power greens mix when reheating.
Recipe for Brown Beans without Presoak in Instant Pot
1: Ingredients
(Original recipe was found online and written by Sarah Olson)
Main Ingredients
16 oz pinto beans
1 large yellow or white onion
7 cups water
1 large onion
1-2 jalapeños
Seasoning Mix
2 tsp chili powder
½ tsp onion powder
½ tsp garlic powder
1/2 tsp salt
¼ tsp black pepper
1 Tbs brown sugar - optional
Additional ¼-½ tsp salt per taste at end
2: Directions
Sort beans to remove any stones (rare) and rinse
Add beans to instant pot with 7 cups of water
Chop onion
(Sauté onion until golden brown)
Chop jalapeño and remove seeds and most of cartilage
Add onions, jalapeño, seasoning mix to instant pot
Cook on high pressure for 50 minutes and choose keep warm option
When beans are finished cooking let stand for 30 minutes or more to naturally release pressure, see time saving tips
Taste and add salt if desired
3: Mix it up
No mixing it up here!
4: Serving suggestion
Serve with raw jalapeño pieces
5: Storage
After beans cool move to storage container and put in refrigerator. Depending on your refrigerator temperature the beans are good for about 5 days. Although I have not tried freezing them my guess is this dish freezes well too.
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