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

Ingredients

• 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

Directions

1. Add all of the spices and the water to the instant pot and stir to combine.
2. Pass the beans in a sieve through cold water and make sure there are no rocks or any other debris.
3. 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!