Description
Once you have these babies cooked and ready to go, you can serve them with rice and avocado to make a simple bowl meal, on tostadas, in super simple tacos, alongside scrambled eggs, in quesadillas, with chips, tossed into a salad… the barely-cook possibilities are endless.
Ingredients
2 cups dried black beans (1 16-ounce bag)
2 whole cloves garlic, lightly smashed
1 tablespoon olive oil
2 teaspoons salt
1 bay leaf
Instructions
- Rinse and sort the beans to pick out any rocks, wrinkled or broken beans. Add them to the insert of your Instant Pot along with 8 cups of water, the garlic, oil, salt, and bay leaf.
- Cover your Instant Pot and turn valve to pressure. Set to pressure cook on high for 22 minutes.
- Once the cooking time is done, allow the pressure to release naturally. If using all of the beans immediately, strain them. Otherwise, use a slotted spoon to portion out any beans you plan to use immediately, and store the rest with enough cooking liquid to cover them in a tightly sealed food storage container. They will last in the fridge for 3 to 5 days, or in the freezer for 3 to 5 months. (If storing in the freezer, be sure to use a freezer-safe container and leave room for expansion.)
Notes
Keep in mind that these only need 22 minutes of cooking time, but the pressure cooker takes several minutes to come up to pressure and natural release can take another 20 minutes.
- Prep Time: 5
- Cook Time: 50