Quick Beans

Our A&P blend ready to infuse these vaquero beans

The main variable here is the type and freshness of the dried beans. I’ve found that the water/liquid amount and cooking times below work well most of the time. Sometimes the beans end up softer than I’d like (that’s okay!) and other times they’re not quite finished (that’s okay too…running the pressure again for five additional minutes usually works).

Faves are The Woods with some white beans, A&P or Papi with black or pinto beans, Weighted Blanket with buckeye beans…but really any W&A blend that you like can work!

Quick Beans

1# dried beans, sorted/rinsed

glug or two of oil (I usually use extra virgin olive or avocado oil)

1 onion, chopped

1 – 2tbsp spice blend / kosher salt if needed, to taste

5c water / stock / broth (I cheat the system sometimes with some Better than Boullion (guilty!))

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Sauté onion in a bit of oil at your pleasure if you want a little bit of color/caramelized flavors. While you’re at it, sprinkle in the spices just before cutting the heat to wake up the fragrance.

Mix everything in a 6-quart Instant Pot, stir to combine and distribute in an even layer.

Pressure cook on high for 35 minutes, followed by natural pressure reduction for 20 minutes, releasing any steam by venting after that, if needed.

Stir to combine, taste and adjust seasoning as needed.