beans and rice
It's important to eat good food and maintain a healthy weight. One soul food staple that will keep you satisfied and slim is beans and rice. Beans, rice and cornbread combined is a complete protein. Can be eaten daily with choice meats such as chicken wings, turkey wings, oxtails, ground beef patties and pork neck bones.
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Invest in your health by investing in an instant pot. This cooking device allows you to cook dry beans without soaking in under 45 minutes. An instant pot is also a rice cooker and may even cook rice better than a traditional rice cooker.
Instant Pot Beans
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1 pound dried beans rinsed and sorted
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(this is equal to 2 measuring cups full of dried beans)
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8 cups water
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1 bay leaf optional
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1 onion, sliced optional
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2 teaspoons kosher salt
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½ teaspoon apple cider vinegar optional
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Directions
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Place beans, water, onion, and bay leaf if using in the inner pot of a pressure cooker.
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Place lid on Instant Pot and close valve to "seal."
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Cook on High Pressure for Following
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Times:
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Black Beans--30 Minutes on High Pressure
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Chickpeas--40 Minutes on High Pressure
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Kidney Beans--35 Minutes on High Pressure
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Pinto Beans--25 Minutes on High Pressure
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Navy Beans--25 Minutes on High Pressure
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Butter Beans--40 Minutes on High Pressure
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Great Northern Beans-- on 35 Minutes High Pressure
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Allow to naturally release until pressure subsides, or at least 20 minutes before doing a quick release.
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Once beans have finished cooking, stir in salt and vinegar if using. Store cooked beans in a bit of the cooking liquid to keep them moist and tender while they sit in fridge, this is not necessary, but suggested.
Equipment Needed
Notes
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For incredibly soft beans without much structure left, add 10 minutes to cook time.
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For pre-soaked beans, decrease cook time by 10 minutes and decrease the water to 5 cups.
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For every additional pound of dried beans, add 2 cups of water for pressure cooking.
