Main
Bean Day: Instant Pot Pinto Beans, Black Beans & Chickpeas
2 hServes 12Nutri-Score A€
A
2 h
2 hBean Day: Instant Pot Pinto Beans, Black Beans & Chickpeas
what you need
Ingredients
dried pinto beans (rinsed and picked over)Pantry450 g- dried black beans (rinsed and picked over)Pantry450 g
- dried chickpeas (rinsed and picked over)Pantry450 g
- vegetable bouillon (cubes or teaspoons, for the pinto and black beans)Pantry3 pieces
salt (to taste)Spices12 g
black pepper (freshly ground)Spices2 g
bay leaves (whole)Spices4 pieces
water (for cooking the beans)Other3 litres
per serving
Nutrition
275kcal
- Carbs
- 48 g
- Proteins
- 16 g
- Fat
- 2 g
what you’ll use
Tools
Pressure cooker
Colander
Mixing bowl
Ladle
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 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.