InstaBeans Sensation!
Drying beans is one of the oldest forms of preservation!
Welcome to the new age of making dry beans come to life! Trying to find quality beans at the grocery store is like trying to find a needle in a haystack. They’re either too salty, lacking flavor, or chock full of ingredients you can’t pronounce. Not to mention inflation! One can of “good” beans costs more than a dollar these days! BUT! There’s hope. There’s a life hack for beans to give you the best beans for your buck! And fast!
Combine the Easiest Veggie Broth recipe with a bag of dry beans and you’ve got yourself six cans of beans for the price of two! And these beans are full of flavor and nutrients that the canned beans at the grocery store just can’t provide you. Save money and pack in that bean and veggie goodness!
You can use this recipe to make black beans, red beans, pinto beans, navy beans, chickpeas, kidney beans, or any other bean you can think of! Beans are an incredible source of fiber which helps with digestion, lowering cholesterol, and regulating blood sugar. They are, also, a great source of protein and micronutrients such as potassium, magnesium, folate, iron, and zinc. Alongside that, beans contain polyphenols, which are antioxidants that can help prevent cell damage and fight diseases.
So no more time spent soaking beans overnight and cooking them for hours in a slow cooker outside because it would make the house smell weird…no? Just my childhood? Well anyway, go forth and enjoy home cooked beans in recipes like Beet Chili, Soups, Taco Bowls, or Homemade Hummus! It’s as easy as 1, 2, 3!
InstaPot Dry Beans Recipe
Yield: 6 cups of beans (2-1.5 pint Mason Jars)
Cost of Goods: Approximately $2, $0.50 per “can” of beans
Ingredients:
1 lb of dry beans (approximately 2 cups of dry beans)
3 cups of The Easiest Veggie Broth (or other broth of your choice)
3 cups of water
3 Star Anise Stars
5 Whole Clove pieces
Utensils Needed:
This tea/herb strainer will save your teeth!
Get ‘Er Done:
Add the star anise and the clove to a tea strainer ball. This saves you from losing them in the beans only to crunch on them later. Then add the strainer to the InstaPot.
Rinse the dry beans, removing any half beans, broken beans, or rocks you may come across. Then add the beans to the InstaPot.
Add the broth and the water to the InstaPot.
Set to Manual, High Pressure for 40 minutes.
Allow it to Natural Release for at least 20 minutes.
Carefully spoon the hot beans into 1.5 pint Mason Jars, filling to the top with beans and liquid (add water to jars if necessary), then lid them and allow them to cool completely before putting them in the fridge for storage.
Put a date on the lid and they’ll last you for 2 weeks!
Notes about this recipe:
I enjoy buying my beans in bulk at Winco, but you can get dry beans just about anywhere!
Make sure that you cover your beans with liquid completely and let them cool before you store them away in the fridge. This will ensure that they do not dry out or grow mold. Then simply drain them for any recipe!
You can add different seasonings to your beans as they cook to make them unique to your taste preferences, developing your own “secret ingredient” for special recipes!