Pressure Cooker Beans
204 Cal, 33g Carb, 3g Fat, 11g Protein
| Servings |
| 16servings |
|
|
Ingredients
- 5cups dry beans
- 4tbsp salt
- 2tbsp pepper
- 4tbsp lard (or any animal fat)
- 1tbsp italian seasoning
- 1tsp cumin
Instructions
- Place all ingredients in an 8 qt pressure cooker
- Cook on high pressure for 30 minutes.
- Once the 30 minute timer goes off, natural pressure release for 10 minutes. Then you can quick release or natural pressure release.
- Strain beans and store however you desire. Beans freeze very well.
Recipe Notes
- One serving is about 1 cup of cooked beans.
- You can find the Instant Pot here on the meal prep equipment page.
- Adjust the cooking time up or down depending on the beans and the desired softness. For example, smaller beans, such as black beans, will become mushy if pressure cooked for longer than 30 minutes.
- If you don’t have a pressure cooker, you can boil beans the traditional way. Cold soak beans in a pot of water over night. Discard water. Then boil beans with all ingredients for 2-3 hours.
