Red beans are incredibly flavorful, packed full of nutrients, and so versatile! In this recipe I’ll share my favorite spices to cook red beans with and depending on what type of dish you’re using them for you can use all, some, or none of the spices! Red beans in the Instant Pot are quick and easy to make, and are perfect for meal prep.
Tips for success
- Use fresh beans. If your beans come out crunchy on the inside and overcooked on the outside, the problem is very likely old beans. 2-3 years is the absolute maximum shelf life for dried beans, and the fresher the better! Toss expired beans and start anew.
- Hard water can also make a difference with cooking beans and will usually require longer cooking times. If your beans aren’t old but they don’t come out perfect, it could be because of the water. Seal the Instant Pot and cook another 5-10 minutes using your best judgement on how much more time you think they need and make a note of it for next time so you know (because it’s easy to forget!)
- Did you know that ground spices lose their potency after 3-6 months? Spices won’t mold or make you sick, but they won’t be as flavorful as fresh spices! The best way to always use fresh spices is to buy whole and ground them yourself, but if you don’t have time for that then just make sure you buy small amounts at a time and go through it quickly so it doesn’t sit on the spice rack too long!
How healthy are beans?
- Beans are incredibly high in protein, with 15 grams of protein per 1 cup! Beans are also rich in folate, phosphorous, potassium, magnesium, iron, calcium, as well as zinc, copper, manganese, selenium, vitamin B1 and B12, vitamin E, and vitamin K.
- Being low in fat and calories but high in fiber, beans have contributed to weight loss since they keep you feeling full longer.
- Beans and other legumes lower your LDL (bad) cholesterol while raising your HDL (good) cholesterol, resulting in lower blood pressure and inflammation, while reducing your risk to heart disease.
- There is strong evidence that eating beans and plant based foods can protect you against not only diabetes and obesity, but also cancer. The American Institute for Cancer Research published a detailed analysis of the ties between diet and cancer. Nine research teams from around the world created a landmark scientific consensus report that was reviewed by 21 of the top cancer researchers. One of the recommendations for cancer prevention is to eat whole grains and/or legumes (beans, lentils, chickpeas, etc) with every meal. 12
Red Beans in the Instant Pot
A quick and easy recipe for flavorful Red Beans cooked in the Instant Pot!
Servings: 6 servings
Ingredients
For Soaking
- 2 cups dried red beans
- ½ tsp baking soda only for soaking
For Sauté and Cooking
- 2 cups fresh water
- ½ of a large red onion chopped
- 5 cloves garlic minced
Optional Spices
- 1 Tbsp chili powder
- 1 Tbsp Italian seasoning
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp salt
Instructions
- Soak overnight: Place 2 cups dried red beans in large bowl and pour water over beans until they are submerged, allowing to soak overnight.
- When you're ready to cook, use strainer to drain water and rinse beans.
- Press the "sauté" function on the Instant Pot and allow to heat up. Once hot, drizzle oil and add onions, sautéing until softened, stirring frequently. Stir in garlic and cook for 15 seconds. Press "cancel" and add 2 cups of fresh water, red beans, and any of the optional spices.
- Seal Instant Pot to cook on High Pressure for 15 minutes. Allow a full natural release.
- Once pressure is released, taste and add any other seasonings it may need. If beans aren't soft enough, seal Instant Pot and cook another 5-10 minutes.
Notes
Don’t forget to refrigerate beans promptly after cooking! Beans (and rice) are especially prone to bacteria that causes food borne illness if left out at room temperature for more than two hours.
Beans keep in a well-sealed container in the fridge for about 5 days.
What did you use these red beans in? I’d love to hear! leave me a comment below! 🙂