If you are one of the many people that stocked up on dried beans recently but have never cooked them before don’t fret. Cooking beans is really easy, as Steve Sando of Rancho Gordo says “You cook them until they are done.” But I think a few tips are helpful not only so you cook them all the way through but so they are delicious as well.
Dried beans have long been a pantry staple at our house and the ones from Rancho Gordo are especially good. I even wrote about Rancho Gordo in one of my very first blog posts nearly seven years ago! Our local PCC usually carries a few varieties but every few months I order a big box of several different kinds. I am especially grateful to have them now…
These days I only cook beans in my Instant Pot and I’ve really fine-tuned my process and cooking times over the last few years. I take my beans seriously - they need to be fully cooked and tender but remain intact!
Soaking is often listed as optional but in my book it is required. Not only can you begin to season them while they soak, but it ensures they cook evenly and come out perfect every time. From the super useful NYT Bean Cooking Guide Melissa Clark put together:
Another super important tip: make sure you sort through the beans for small rocks before proceeding. Most times you won’t find anything but sometimes you will and you will be happy to have found them before your teeth do…
Here is what I’ve discovered works well for me with my favorite Rancho Gordo varieties:
INSTANT POT BEANS
1 lb bag of beans, sorted for rocks. Cover with 2 inches of water and add 1 Tbsp kosher salt and soak overnight (at least 12 hours but up to 24 - especially for the larger Corona ones).
Drain and rinse the soaked beans. Add beans to the pot and cover with an inch or so of water. Add 1 Tbsp kosher salt (I use Diamond Crystal, if you use Morton’s you might want to half the amount to the start and then season to your liking), two bay leaves, a good pour of olive oil and 3-6 cloves of garlic.
For all beans cook on high pressure and let the pressure release naturally after cooking. The beans will firm up as they cool. Let them cool to room temperature in the pot before transferring them with their liquid to a container for storing. Also never toss the cooking liquid! It is so flavorful and you can freeze it for later use in place of stock in soups etc.
COOKING TIMES
MARCELLA - 12 MINUTES
PINTO – 17 MINUTES
CHICKPEAS – 22 MINUTES
BLACK – 16 MINUTES
YELLOW WOMAN – 16 MINUTES
BORLOTTI – 17 MINUTES
CORONA – 22 MINUTES
CASSOULET – 16 MINUTES
AYOCOTE BLANCO – 12 MINUTES