Easy Instant Pot Beans (Real Food, Wapf, Vegan)

I recently started making beans on a regular basis for my family and I remember now how much of a comfort dish this is.  Best of all, it is one of the easiest dishes to make at home.

Beans are a legume prized and eaten all over Mexico and, along with maiz, is usually served on a daily basis.  According to experts, there are possibly 200+ types of edible beans grown in Mexico, with beans being cultivated close to 7 thousand years ago.  And they were so valuable, that the Aztecs asked for them as tribute payments.

Legumes, like grains, are super easy on the family budget and they can provide quality nutrition when prepared properly.  Beans are generally high in minerals such as magnesium, calcium, and iron, they also contain phytic acid - basically an anti-nutrient.  Phytic acid binds to minerals, like calcium and iron, and prevents the body from absorbing them.  Diets heavy in phytic acid can lead to developmental delays in children, tooth decay, brittle bones, malnutrition and more.  The good news is that this can improved greatly by taking the time to soak beans (and grains) overnight before cooking.  While doing so requires a little forethought, it will improve the nutritional profile of the dish and it makes it much easier on digestion - so try not skip this step!

I cook beans in my Instant Pot regularly, and I highly recommend it.  In a pressure cooker, cooking time is considerably shortened and virtually fool-proof - no boiling over or dried out pots here!  However, if time permits, I will use a glazed earthenware pot from Mexico to cook the beans on the stove top.  And I will say that the change in the flavor of the finished beans alone is worth the extra hours of cooking.....

For the beans, I typically use organic pinto beans since I can easily find them.  When I can find them, I use Peruvian or Canary beans (also known as Mayocoba beans).


Instant Pot Beans

• 1 lb dried organic beans, picked over and rinsed
• water for soaking
• 1 small onion, unpeeled (preferably organic)
• 1 whole head of garlic
• 1-2 fresh jalapenos, stems removed
• 1 tablespoon sea salt
• 1 tablespoon olive oil
• additional fresh water

The night before you plan to cook the beans, pour them into a large bowl and cover with filtered water, plus 2 inches of water.  Leave the bowl on your counter overnight.

The next day, drain and rinse the beans.  Place the rinsed beans in the pressure cooker.  Add the unpeeled onion, whole garlic head, jalapenos, salt, olive oil, and enough fresh filtered water to cover the beans by at least 2 inches (as long as the water is no higher than the halfway mark on your cooker bowl).

Cover and manually set the time for 55 minutes, making sure the vent is closed on the lid.  After 55 minutes, allow the pressure to drop naturally before opening the lid.  Carefully remove the onion, garlic and jalapenos - discard.  Check for salt and serve the beans as is, or mash and fry them before serving.

*If you start with unsoaked beans, increase cooking time to 90 minutes in a pressure cooker.

**To cook the beans in a traditional glazed earthenware pot on a stove top:

Soak the beans overnight.  Drain and rinse.  In a glazed pot, add the beans, along with the onion, garlic, jalapenos, and enough water to cover.  Bring to a boil then reduce the heat so that the beans simmer.  Watch the pot carefully while it comes to a boil since it can boil over and make a mess of your stove!

Simmer the beans for 90 minutes then and add salt to taste.  Cook another 30 minutes or until the beans are soft and creamy but still hold their shape.  Cooking time will vary depending on the age of the bean - do not be surprised if they take longer than 2 hours!  If the liquid level looks low at any point during the cooking time, carefully add more HOT water and continue cooking.