February 13, 2021
This recipe is incredibly easy to make. You will not want to buy canned beans after tasting these freshly made beans. I use my instant pot to cook the red beans. I do not even have to think about soaking them ahead of time, since that is not needed. Save fourteen ounces of these red beans to use in an upcoming recipe: Mung Beans Vegan Stew.
Prep: 5 mins
Cook: 40 mins
Additional: 10 mins
Total: 55 mins
Yield: 4 1/3 cups
Author: Laura F. at Allrecipe.com
• 2 ¼ cups dry kidney beans
• Pour beans into a multi-functional pressure cooker (such as Instant Pot®).
• Cover with 3 cups of cool water.
• Close and lock the lid.
• Select Manual; set timer for 28 minutes on high pressure according to manufacturer’s instructions.
• Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes.
• Unlock and remove the lid. Drain beans and let cool.
• Cook beans for 25 minutes if they’re going into a soup, because they will continue cooking.
• If you do decide to pre-soak, your beans, check your appliance manual because cooking time will be shorter.
• Cook for 30 minutes if you’re going to use the beans in salads or other finished dishes.
• Cooked beans freeze well. Pour cooled beans into an airtight container with some of the cooking liquid. Leave room at the top for expansion; cover with the lid and freeze. Or pour into a heavy-duty zip-top bag with some of the cooking liquid. Seal and place on a plate to freeze flat. Once frozen, the flat bags are easier to store.
Per Serving: 174 calories; protein 11.7g; carbohydrates 31.7g; fat 0.5g; sodium 6.2mg.
How did you modify this recipe? Please share in the comments. Thank you for sharing!