My Instant Pot has revolutionized my bean cooking experience. When I would use my crock pot, I would either have to soak beans overnight (something I always forgot to do) or do the quick soak method where you boil beans and then let sit for an hour or so before putting into the crock pot (tedious and inconvenient when getting a late start on dinner).
I usually make a large batch of black beans each week for various meal add-ins, but I do love preparing “fancier” beans on occasion. Anasazi beans are gorgeous dried and cook up with a wonderful flavor.
This is a simple but satisfying meal and I tend to just serve with rice and steamed broccoli. Add some Daiya cheese on top for added flavor.
1 pound dried anasazi beans, picked through and rinsed
1/2 medium (or 1 small) onion, diced
1 Tbsp coarse salt
1 tsp Better Than Bouillon Roasted Garlic Base (sub 2 – 3 cloves fresh or roasted garlic if desired)
6 cups water (beans should be covered by 1 -2 inches water in pot)
Pick through and rinse Anasazi beans, and set aside to drain.
In Instant Pot, oil the pot with 1 -2 Tbsp olive oil and add chopped onion. Sautee for a couple of minutes, until onions are just softening.
Turn off and add beans to pot. Add coarse salt and pour in water. Stir in 1 tsp Better Than Bouillon Roasted Garlic Base (or garlic, if using).
Close lid and cook at High Pressure 25 – 29 minutes (I tend to go 29 minutes for softer beans, but 25 minutes is enough).
Let pressure release (15 minutes NPR and then quick release, or NPR until finished) and serve.