I’m coming at you with a super simple recipe today, but one that I absolutely love. If you know me personally, then you most likely already know that I love beans. I think that they are both delicious and a food that our society should embrace more. They are a source of vegetarian protein that is unbelievably cheap and if cooked correctly are super delicious.
Now I’m not saying it’s going to solve all our problems but as a society we need to eat more beans. First off, they are super healthy and could help reduce the amount of meat we eat a society. With this, we can help reduce our carbon foot print and move to a more sustainable agricultural system. Second, with vegetarian proteins, we can sometimes end up eating more processed foods (tofu, fake meat, etc.) and beans are completely wholesome.
Now, I know what you’re thinking, beans are alright but nothing to rave about. I agree, honestly, canned beans are not amazing. A few years ago I had my eyes opened to how good dried beans are. It all started when my girlfriend’s mom gifted us a few bags of heirloom beans (from Rancho Gordo for those curious). I knew about heirloom tomatoes, but not beans. When I made them for the first time, I was astonished. They were amazing, a deep complex flavor and they almost melted in your mouth. I sat that night after dinner, just eating cold beans out of a Tupperware, my eyes had been opened.
While I don’t always cook with heirloom beans now, I do still always make beans from scratch. I use my trusty instant pot, which allows you to bypass the soaking stage completely. These beans are delicious in anything with Mexican flavors. They have a deep flavor with a touch of spice. I would highly recommend trying them on this kale salad from my personal favorite blog Cookie & Kate.
An instant pot is not required for this recipe, however it does make it easier. Without an instant pot, soak your beans for 8-12 hours in advance and then cook them on the stove top. To cook on the stove top add all ingredients in, and cover with water by about 3 inches. Bring to a boil, then reduce to a simmer for about an hour but check regularly after 45 minute mark. This recipe will yield about a can and a half of beans, I often double it if I need them for multiple recipes. I hope you enjoy!
Active time: 5 minutes
Cook time: 1 hour
- Heaping tsp salt
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tbsp ancho chili powder (any non-spicy chili powder will do)
- 1 tsp cumin
- ½ tsp ground coriander
- dash of ground cloves
- ½ tsp cayenne chili powder
- Freshly ground black pepper to taste
- 2 cinnamon sticks
- 2 bay leaves
- 3 ½ cups water
- ½ pound beans
- Add all of the spices and the water to the instant pot and stir to combine.
- Pass the beans in a sieve through cold water and make sure there are no rocks or any other debris.
- Add to the instant pot and stir. Cook the beans on high pressure for 25 minutes. Let it natural pressure release for 10-15 minutes and then do a quick release. Enjoy the beans!