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Bean Day: Instant Pot Pinto Beans, Black Beans & Chickpeas
2 Std.Für 12Nutri-Score A€
A
2 Std.
2 Std.Bean Day: Instant Pot Pinto Beans, Black Beans & Chickpeas
was Sie brauchen
Zutaten
dried pinto beans (rinsed and picked over)Vorräte450 g- dried black beans (rinsed and picked over)Vorräte450 g
- dried chickpeas (rinsed and picked over)Vorräte450 g
- vegetable bouillon (cubes or teaspoons, for the pinto and black beans)Vorräte3 Stücke
salt (to taste)Gewürze12 g
black pepper (freshly ground)Gewürze2 g
bay leaves (whole)Gewürze4 Stücke
water (for cooking the beans)Andere3 Liter
pro Portion
Nährwerte
275kcal
- Kohlenhydrate
- 48 g
- Eiweiß
- 16 g
- Fett
- 2 g
was Sie verwenden
Utensilien
Schnellkochtopf
Seiher
Rührschüssel
Schöpfkelle
Schritt für Schritt
Zubereitung
- Schritt 1
Rinse and soak the beans
- Rinse the pinto beans, black beans and chickpeas separately under cold water and pick out any debris.
- Cover with water and soak if desired to shorten the cooking time.
- Schritt 2
Cook the pinto beans
- Put the pinto beans in the Instant Pot with water, vegetable bouillon, salt, pepper and bay leaves.
- Pressure cook for 10 minutes, then let the pressure release naturally so the beans soften to a refried-bean texture.
- Schritt 3
Cook the black beans
- Put the black beans in the Instant Pot with water, vegetable bouillon, salt, pepper and bay leaves.
- Pressure cook for 8 minutes so they stay a little firmer, then let the pressure release naturally.
- Schritt 4
Cook the chickpeas
- Put the chickpeas in the Instant Pot with water and salt only, so they stay neutral for any recipe.
- Pressure cook for 7 minutes, then let the pressure release naturally.
- Schritt 5
Portion and store
- Portion the pinto and black beans into cup-size portions, let them cool in the fridge, then freeze.
- Portion the chickpeas into larger bags, cool them down and freeze.