DRIED RED BEAN RECIPE RECIPES

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DRY RED BEANS IN THE INSTANT POT® RECIPE | ALLRECIPES



Dry Red Beans in the Instant Pot® Recipe | Allrecipes image

I don't buy canned beans anymore; I use my pressure cooker to cook them from dry every time. I don't even have to think about soaking them ahead of time, since that's not needed. If you do decide to soak, check your appliance manual because cooking time will be shorter.

Provided by LauraF

Categories     Side Dish

Total Time 55 minutes

Prep Time 5 minutes

Cook Time 40 minutes

Yield 4 1/3 cups

Number Of Ingredients 1

2?¼ cups dry kidney beans

Steps:

  • Pour beans into a multi-functional pressure cooker (such as Instant Pot®). Cover with a few inches 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.

Nutrition Facts : Calories 174.4 calories, CarbohydrateContent 31.7 g, FatContent 0.5 g, FiberContent 7.9 g, ProteinContent 11.7 g, SaturatedFatContent 0.1 g, SodiumContent 6.2 mg, SugarContent 1.1 g

MASTER DRIED BEANS RECIPE | COOKING LIGHT



Master Dried Beans Recipe | Cooking Light image

Use this recipe as a template for a full-flavored, perfectly cooked pot of beans every time. Every step in this master method helps produce a superior bean, from seasoning throughout for better flavor to storing in the cooled cooking liquid for the best texture. The total cook time for dried beans varies depending on how hard the beans are and the mineral quality of the water; start checking for doneness about 15 minutes early, and plan for extra simmering if needed.  This recipe goes with: Red Beans and Rice, Tuscan White Bean Salad with Shrimp, Maple-Bacon Baked Beans, Black Bean Dip, Texas Caviar

Provided by Robin Bashinsky

Total Time 550 minutes

Yield Serves 12 (serving size: 1/2 cup)

Number Of Ingredients 7

1 pound dried beans, sorted and rinsed
10 cup water, plus more for soaking beans
1/2 cup olive oil
1 tablespoon kosher salt, divided
4 fresh thyme sprigs, tied with twine
2 bay leaves
1 large yellow onion, quartered lengthwise

Steps:

  • Place beans in a large bowl or container; cover with cold water to 4 inches above beans. Let stand at room temperature overnight; drain. Bring drained beans and 10 cups water to a boil in a large Dutch oven, skimming surface occasionally. Add oil, 1 teaspoon salt, thyme, bay leaves, and onion to pan. Reduce heat to low; cover, and simmer 30 minutes, stirring occasionally. Stir in 1 teaspoon salt. Cover, and simmer another hour or more depending on the bean (see chart, below). Remove thyme, bay leaves, and onion; discard. Stir in remaining 1 teaspoon salt. Cool to room temperature in cooking liquid. Place beans and cooking liquid in an airtight container; refrigerate. Cook the beans with the aromatics and 1 teaspoon salt for the first 30 minutes. Add the second teaspoon of salt, and cook for the suggested time or until beans are tender. Red kidney beans: 1 hr. Great Northern beans: 1 hr. 15 min. Black beans: 1 hr. 15 min. Cannellini beans: 1 hr. 45 min. Pinto beans: 1 hr. 45 min.

Nutrition Facts : Calories 132, CarbohydrateContent 20 g, FatContent 3 g, FiberContent 7 g, ProteinContent 8 g, SaturatedFatContent 0.0 g, SodiumContent 62 mg, SugarContent 0 g, UnsaturatedFatContent 2 g

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