I eat beans several times a week. When you eat them often your microbiome changes and there’s no digestive issues. This video was absolutely priceless. I’m really excited to use my instant pot for beans! Thank you!!
I have really been trying to eat a lot more lately. Thanks for the encouragement to keep on going. I've found that simplifying the cooking method has been a big help in the process. Knowing that I can cook them in under two hours, without having to plan a day ahead, has made such a difference in the way that I perceive dry beans. Thanks!
Me too, no issues, but some people get gas… fix for this (apparently) is to put asmall piece of seaweed in the beans… breaks down the gas causing thing.
I tried their "Dry" bean time in cooking beans, and it only took 35 minutes to get the 16 bean mix soft. I made mine into bean soup, and I was experimenting to see if their cooking time was for real if I didn't soak the beans -- and it was. AMAZING! I LOVE the instant pot! It will revolutionize the was I make bean soup! I will be eating a lot more of it...and for the vegans mine had no ham or animal product, and it tasted wonderful. YUM YUM!!! (Might have to revamp time to about 50 minutes, since I cooked additional time because of adding potatoes and carrots at the end....but still it's FAST compared to other methods.)
The tip about waiting for acidic items after the bean's cook time is something new to me. Thank you for your very thorough instructions too, it sounds like you did test and test to find what worked best, great stuff!
Thanks for watching, Karla. I did a lot of tests for sure, and I'm still testing. I have a pot going on the "slow cook" setting right now as an experiment.
I love using the Instant Pot. Beans are SO important. I'm always looking for recipes using beans. I do enjoy them with just some spices as well but it is nice to have variety.
I've really been into eating them lately. They've always been important to my diet, but I am just trying to dive in a bit deeper into the possibilities. Thanks for watching!
Ok...look...you've taught this Southern girl that tasting your broth before cooking is a thing! I love it and it's a new perspective for me! Love you! I'm from a long line of bean cookers and there were no instant pots. This is life!
Another great video! Thank You! I love hummus, so I make a pot of chick peas about once a month. I find that freezing 2 to 2 1/2 cups of the beans with 1/2 cup of their juice works perfectly in most hummus recipes. I get about 4 hummus recipes from a single pound of peas. Hope this tip helps other hummus and bean lovers.
I always have frozen hummus in my freezer along with a lemon pepper sauce made from cashews. I have a large freezer as well as 2 refrigerators with their freezers. They are all stuffed full right now. I like to keep it stocked in case we get sick or something happens. I'm prepared. If we lose power, I'm in trouble. We don't know anyone else around that eats like us. This was a lifesaver when I got bronchitis a year ago.
If you're planning on a soaking for about 8 hours, room temp should be fine. Any longer, you can put them in the fridge. If you just want to do the hour quick soak, then boiling hot is the way to go. Let me know how things turn out for you.
i tried the monson method and it is the best of both worlds not so far in advance that you forget to remember the beans ...and present enough to fit in a realistic time frame of a healthy appetite ! good job monson method
I love my instant pot and use it often, l make bean often too, l soak mine beans over night, rinse clean then put in my instant pot and add some ingredients then cook for 15 minutes and let natural release for 30 minutes then add more seasoning and let it set for another 20 minutes with my extra instant top for the pot and l’m in bean heaven after that. I love being a vegan over 10 years now. Love your video so much thanks for sharing 🙏🏻❤️🙏🏻
Nice video, we got our mini about 4 months ago and i used to do them on the stove 2-3 hrs depending on how much i made. I just clean and rinse, start sauté mode so after liquid is in, then add everything is in it starts faster, add most of the spices you do but a little oregano and New Mexico chili powder also, 2 cups beans and 3.5 cups liquid, i use 1.5 to 2 cups veg or chicken stock and the rest water. Set it for 45 min. And check and stir and usually reset for 15 more min to thicken up the juice or smash a few beans to help it out.. Some times i leave it like that or just use my emulsifier and make they all blended, add come cheese and make great for serving with rice and whatever else, make great bean and cheese burrito’s too.
Stumbled across your channel, because I’ve just ordered an instant pot. What a great video! Now I’m about to go and watch all other vids on your channel.
Welcome! I'm happy to help. I've actually been using the slow cook function to cook them lately as well. I talk about my process in this video: ruclips.net/video/6-PvYO71mTI/видео.html
Thanks! I do have a video, which is fairly dated at this point, showing my kitchen and pantry. I've been meaning to update it since I've grown a lot as a vegan since then. Here's the link: ruclips.net/video/6EURZFm1zI4/видео.html
If you have trouble digesting beans...soak the beans in water and a teaspoon of + baking soda+. Drain and rinse, then cook. Gas/ bloating problems are solved!
I keep hearing conflicting information. I find that salting the water makes for a tastier beans, and I haven't really noticed any toughening from it. But do what works best for you.
I always heard that but beans would turn to mush. When I started using salt it kept them whole but allowed them to soften...much better. Now using instant pot and have no issue with using salt during cooking.
I measure out 1/3 cup of dry beans (1/2 c Limas but thinking I want to go down to 1/2 c for all the beans, do not can lentils or split peas!) and soak them in tap water until they are fully expanded in a pint canning jars. When they are fully expanded (almost to the solid ring) I pore off the water and rinse them until all the bubbles are gone. Then I put 1/2 Teaspoon of salt on top and fill the jar to the solid ring on the jar and it is ready for me to put on the lid and ring and can in the Instapot for 1 hour 15 min (my altitude in under 2,000 ft, add more time if above that) on “pressure Cook” , sealing and they take care of themselves. I put water to the bottom of the trivit and now I have 4 pint jars of beans that are ready to use at about $.50 per jar instead of 1.50 a can. Using 6-qt for 4 pints, 8 qt use 5 pints. 1 pound of dry beans gives about 3 1/2 pints of canned beans. I you don’t have enough to fill all the space please put in a “dummy jar” so all the jars stay in place, with or with out a ring but no lid. It can be 1/2 fill of water. If you let the water cool you can water plants with it or even five it to the animals since the water is clean. I use the jars for short term use and have never had any issues and I only convert dry beans to cooked a few at a time since that works nice for my usage. I also recan #10 cans of crushed tomato (makes 6 1/2 pints) and tomato paste (#10 can) makes 14-15 1/2 pints. Tomato paste is a pain but then I only have open a small container at a time and don’t have to make space for a #10 can and then have part of it spoil too.
The first FOUR times I made beans in my instant pot the liquid shot out of the release valve when I vented. It was a disaster. Finally I found the perfect no soak recipe for chickpeas on a couple cooks - you should definitely check them out. Can’t wait to try this one!!
Eeek! Sounds like you might have over-filled? Or if the beans weren't rinsed, they might have foamed up in the IP, and caused water to shoot out. Either way, that's scary and messy. I'll check the recipe out, for sure. Thanks!
Yup. Acid makes them take longer to cook, and can even affect the texture. I'll just use water if I want to use them for a lot of different applications, but I really love a well seasoned broth if I just plan on eating them as. Thanks for watching!
I live in México and we use to eat them almost every day, In a restaurants almost allways they serve the food with beans. I let them all night in water, and allways use the liquid, if you blend them it's like a very good soup. We don't use to eat them in salads, but it's a good idea i'm going to try.
About to get my first instapot and change my diet - did some research on beans … they seem to be amazing for you . Thank you for showing me how. My only question is I don’t have a stove can I just soak my bean in hot water in boiling water from an electric kettle? I particularly loved how you measured the water with your finger … means I don’t need to get ‘cup’ measurer. Something we really don’t use much in the UK.
I love the kidney beans in the Instant Pot for refried beans and then make tostados or tacos - add lots of onion, garlic and chili powder. Usually cook the beans a little longer if I know I am going to do refried beans just makes it super easy.
Great idea! I actually just posted a tostada on Instagram as a suggested use for the beans. I used mashed pinto, but I love refried kidney beans as well. I think that perfectly cooked beans actually border on overcooked. If a few aren't split, then they probably aren't done enough. Thanks for the comment!
I always welcome people's experience with bakes beans in the IP. When I make my Boston Baked Beans, I cook the beans in the IP for 25 minutes and then I drain and place back in the IP with all the ingredients and cook another 45 minutes. I'll definitely try your method as well.
Boston Baked Beans sounds awesome! With this method, it get the beans just cooked, but then they can be used to make other recipes. Is that first 25 minutes from dry, or from soaked?
Thankyou, thankyou, thankyou! I bought a Crock Pot Express mostly for making beans and then read the instruction manual and it was really basic. You have just answered all the questions I have been searching for online for most of the day! Amazing! Do you ever make Pasta Fagioli with the pinto beans? That is my favourite way to eat them. Also added to homemade minestrone they are delicious. Thanks again. You have been a lifesaver! ☺
Some vegan doctors like Dr. Joel Furhman say to address gassiness, reduce the amount of beans you eat to an amount that doesn’t bother you (even a teaspoon) and slowly increase from there over time.
Love this video! Keep on watching it to remind me of what you did every time I make beans in the Instant pot. Today I am cooking cannellini beans to use in a ribollita I am making for supper. Thanks. 😊
@@MonsonMadeThis It came out great thanks. I finished it off with cavolo nero and swiss chard thinly sliced. You should definitely try it- one of our favourite dishes. Love your channel. X
I am new to Instant pot cooking. Up to now I soaked my beans in cold water which had a small spoon of soda added to it. How would the cooking time change if there would be soda added? Thanks
So, this video just found its way to my feed, quite a while later (you mention having just over 9k followers, at 16.6k now! 👏) Thank you for another great and insightful video! As always, I love how your food “hangs out” 😂 Seasoning the cooking water for beans.... 🤯👍 This just might be the trick I never thought of, and really needed. The video I ever saw of you was your Philip’s air fryer review which made me buy one. I sense where this is going with the Instant Pot!!
It's so strange, how some videos will not get much traction for a few months, and then one day, RUclips decides to promote them. Out of nowhere, I'm getting comments on this video after not having any since practically the week it was uploaded. I'm not mad at it. Haha. Better now than never. And thank you so much for the kind words. I probably use my air fryer and my IP at least 4 or 5 times a week. My Instant Pot has yellow split pea soup in it right now, and I used my air fryer last night to cook some vegan orange chicken from Trader Joe's. I also just uploaded a homemade soy yogurt video that uses the Instant Pot as well. That's a must try if you get an IP with a yogurt setting.
Keep doing what works for you. I like my beans on the edge of overcooked so they are nice and creamy, so I think the "perfect" beans for me take a bit more time. Thanks for the comment!
I didn't mean anything other than a possible difference in the model of iPot or possibly even mineral content of water ( I've found many recipes that just don't work somehow )
@@Scott65J Beans are a natural product, and so they naturally contain many variables when cooking. And yeah, everyone's kitchen, equipment, environment, and even water is different. We all have to make adjustments and just do what works for what we've got.
That's interesting about the water the beans soaked in not being good for the gut. I'll try it to see if i can tolerate more pulses. Thank you. I've just bought a pressure pot, so looking for veggie recipes.
If beans aren't fully cooked, they can cause some stomach upset. Soaking them helps to get them ready for cooking, and it helps them to cook more evenly. There are phytates as well, that apparently can cause some problems for people's gut health, but they are taken care of through the soaking and cooking process as well. Just think of your pressure cooker as a slow cooker that can do the same thing in like 1/7 the time. I think I have an Instant Pot playlist on my channel if you want to check that out as well.
From a health standpoint -- especially for vegans and vegetarians -- soaking beans for 12 hours will eliminate a maximum amount of the health-sapping phytic acid. Of course you must also drain out the soaking water and use new clean water for cooking. Twelve hours is really not that bad -- but it does require thinking ahead. If you start soaking at 8:00 p.m. they'll be ready to cook at 8:00 a.m. (and vice versa). From Healthline, "Phytic acid prevents the absorption of iron, zinc, and calcium and may promote mineral deficiencies....phytic acid can be a significant concern when diets are largely composed of high phytate foods while at the same time low in meat or other animal-derived products" and people with iron deficiency.
Thank you so much for this video. Being a vegan I want to get most of my protein from beans however I always have to be careful because I get way too gassy. So I will try your soaking method to hopefully minimize the gas that they cause. Yay!! You rock!
I have watched several of your videos.I think you are very creative and really come up with some great ideas (watching the tortellini video on my smart tv now). Are you still out of teaching? Maybe you could work at a whole foods and teach a few cooking classes!
Thank you, Michelle. I am out of the classroom, but making videos makes me feel like I'm still a teacher. The audience seems way more interested. I've thought about teaching cooking classes, and I think that would be a lot of fun. Our Whole Foods here don't do classes anymore, but our Natural Grocers does. We'll see what the future holds.
hi. I am new to your channel and love the format. You make it so clear and simple. I just got my first instant pot and want to get away from canned (from the store) beans. I love to make Indian recipes with chick peas and kidney beans and would love to see you make Chana Dal or another Indian bean recipe in the instant pot if you are so inclined. thanks so much!
Hello! Welcome! Thanks for subscribing. I too love those dishes, so I'll see what I can come up with. Thanks for watching and taking the time to comment.
Thanks! My beans are ALWAYS under-done. I will try these, I usually can my beans in my pressure canner for shelf sability. I put cilantro stems, jalapenos, onion, garlic, tomatoes, and s/p for cowboy beans. I think you are vegan but if not beacon adds smokey flavor. I think you could sub some liquid smoke though. Thanks again!
I always had a problem with them being under done as well. I would try them and think they were done, and then the next day, I would find them to be too firm. If one or two aren't split, I don't think they're done. I always wanted them to look perfect and be perfectly cooked, and I don't think that's possible. Also, I found that seasoning the water well makes them taste better, so even if they do get a bit overcooked, then at least they don't just taste waterlogged. Thanks for the tips!
Bean soak water (unsalted, not hot) is excellent for compost! Very bioavailable and appreciated by the critters who turn your kitchen scraps into healthy soil. Just season during cooking, not soaking.
Thank you for this! I recently got an instant pot and so far it's been mostly disappointing - including a disaster where I did a quick release (on green split peas that I clearly set for WAY too much time) and the steam was full of gunk and it got all over my kitchen - all over all the stuff near it and the floor. It was a nightmare to clean. I'm now scared to use quick release so I appreciate your including that it's okay to do natural release. (I do hope that the steam problem was due to my overcooking, but for now I'm gun shy.)
I love my IP, so I'm really hoping you grow to love yours. Split peas tend to foam up a lot. In the future, rinse them really well first, and then make sure to not fill it up too full... But yeah, quick release vs. natural release will affect the "cooking" time, so if you're not wanting to risk it, I would cut the cook time by about 5 minutes. Also, just throw a towel on top of the IP before quick releasing, an that'll let the steam escape and and stop splatters. For beans, I've really been into using the "slow cook" function. Soaked or not, I just put them on the lowest slow cook setting and let them go for about 4 to 6 hours depending on the beans. I rarely pressure cook them anymore. I like the control I get from slow cooking.
@@MonsonMadeThisthis is really confusing the video shows how to use pressure cooker and you say you rarely use it?? Doesn’t that undermine everything you said in your video… and you mentioned nothing about beans foaming and avoiding disasters isn’t that’s bit dangerous?
I had no idea about how the skin hardens when cooked with tomatoes. I’ve always done that and I have noticed that, but I always assumed it was a common thing! From now on, I’m cooking the beans separately! Thank you!!
I appreciate your advice, but I've been cooking beans (garbanzo, cannelloni, et.al.) from dry for years. Before I bought an instant pot, I did them in a slow cooker. I always rinse the beans in water before adding them to either the slow cooker or instant pot. I'd cover the beans usually with broth and spices and let them cook on high in the slow cooker for 8-10 hours. Beans always came out perfect. Now I do them in an instant pot, same rinsing, broth and spice but I find the cooking time on high pressure in an instant pot is about 75 minutes. If they are not fully cooked after the pressure is released naturally, I'll add add another 30 minutes under high pressure (and a bit more liquid, if necessary), and that does it.
There are definitely multiple ways to cook beans. I found this quick soak method works well for me. Thanks for watching and taking the time to share your method.
@@kimariokiji yes once you figure out the liquid you need. First time, I needed to add a bit more liquid and pressure cook five more minutes. It's no big deal because instant pot is soooooo much faster. Now I know to add more liquid. But if you do add too much liquid it makes delicious bean broth! You can process in blender with beans to make bean soup too!
I have been making baked beans since I was 8 years old every Saturday! I also lived in the UK for quite a while and came to love tomato base to beans on toast so I make both kinds. The sweet New England and the tomato-based and I also lived in Morocco so I make a Moroccan baked bean that they actually make and eat not Moroccan Style! :-)
Huh, I'm always interested in more opinions about cooking beans in the IP, but the times can be so different. I've been working thrift a 25-pound bag of chickpeas. After soaking overnight, they are perfect with 19-21 min with a natural release. I know it's hard to believe with most people's time of about 35 min.
Every bean is different, everyone's climate is different, and everyone does things slightly differently. I find that the hour "quick soak" levels the playing field a bit. I've yet to see someone define the term "overnight". (I hope you don't feel like I'm attacking you, I have just been thinking a lot about this lately...) Like, how long do overnight oats actually take? Or when recipes tell you to let something rest in the fridge overnight, how long does it actually need to rest? Does it have to be at night? Does my sleeping actually affect the process? So, to me, overnight means about 8 hours, but it could mean 12 hours to others, or in the case with soaking beans, it could mean upwards of 24 hours. Sometimes I have even been too tired to make the beans after soaking them overnight, and I end up switching out the water, and then letting them soak another day. Those are all very different soaking times that could affect how long the beans take to actually cook. So, by setting the time for 1 hour in hot water, the beans get their soak on, but it also it helps to get a more consistent soaking time, which will in turn create a more consistent cooking time. That's the theory, anyway. Thanks for being such a great supporter, and always sharing your ideas.
@@MonsonMadeThis hehe. I don't think you were attacking me at all. Beans can almost be like flour oh, you don't know how much moisture they have learned how long they're going to actually take to cook. Sometimes I forget that I was soaking beans and they would have been soaking for over a day before I cooked them.
@@JohannaZee We sometimes forget that natural products are naturally variant. We expect beans to be beans and flour to be flour and for they to act the same every time. And yes, I have soaked beans for days and days, just never finding the right time to actually cook them. Streamlining the process has helped me actually cook them. Thanks again!
There are lots of theories. I season my water well, and they come out great. I've heard that it's acid, like in lemon or tomato that makes them take longer to cook as well... but in terms of salt, if it does take them a bit longer to cook, at least they are seasoned when they are done.
@@MonsonMadeThis Adding salt changes the boiling temp. of the water. However in a pressure cooker that does not matter because the pressure raises the cooking temp. back up.
For me, this method is the best. And you don't have to be vegan to enjoy a warm pot of beans. Especially this time of year. Thanks for watching. If you give this method a try, let me know how it turns out for you.
How to cook beans. Rinse them off. Put half a pound in your crock pot cover with water to top of crock pot. Set temp to medium. Go to bed. Wake up. Lift crock pot lid and find cooked beans.
Yup. There are definitely more than one way to make beans. I don't have a slow cooker (although the IP apparently can be use as one), so this method has worked for me.
@@MonsonMadeThis Oh I agree. There is more than one way to skin a cat or cook a bean for that matter. I am just bone lazy and like my truly easy way. No slow cooker?? How do you ever survive? Heads up. They can often be found at the Goodwill for about 5 bucks. Nothing better for pork and sauerkraut .
I believe so. Years later, I'm still toggling how I cook them. I actually really like using the slow cook function, putting them in dry with 5x the amount of broth... I let them cook on low for about 4 to 6 hours (depending on the bean).
It might be slightly true when you're cooking beans on the stove top, meaning that it might take them longer to cook. But a pressure cooker really speeds things up, and you don't have to worry. Also, a Bon Apetit video just came out the other day for cooking beans, and they very much suggest heavily salting the water. In my opinion, if they do take a couple extra minutes to cook, it's worth it to have perfectly seasoned beans.
Awesome video and great tips ! I’m a vegetarian and beans plays a big part of my meal preps ! Thank you so much for sharing and oh … your kidney beans looks like pinto beans or does your kidney beans turned pale after soaking in hot water for an hour ??!
I don't know why my beans cook so fast. I'm down to 3-4 min in my insta pot. In 25 min I'll have mush. Even with tomatoes in them they cook in 4 min. My freezer has lots of beans, rice and wheat ready to thaw.
@@MonsonMadeThis I usually soak them overnight. I have done a quick soak as you do. I learned that about 45 years ago. If I cook them any longer, they are mush. It took many batches of refried beans and hummus to get them with a good texture for soups or to use on salads. I've never tried dried beans in my pressure cookers. My beans are fresh. I've had beans that were so old that they had to simmer for 3 days to cook through.
@@MonsonMadeThis Chickpeas, Black turtle beans, Pinto beans, Kidney beans, great northern white beans, small Red beans and another white bean I can't think of the name. It's an heirloom bean from Mexico, I think. Just normal beans I buy in bulk at WINCO or COSTCO. I'm really puzzeled by it. I've gone through several batches and 25lb sacks. We eat a lot of beans.
Just subbed! I am going to try this method of soaking in boiled water for an hour. I am challenged with the toots when I eat beans. I made them IPd pintos the other day by soaking them for 24 hrs with lemon juice (others swore that would make them gas free) and poured off the water several times. I also cooked them with kombu. I do think it's possible that the lemon (acid) caused the skins to toughen and be less digestible therefore causing gas. Hopefully this method will be more helpful. Thank you!
Welcome! I hope it works out for you, too. I too use kombu most of the time, but to be honest, I still get a bit gassy.Even with canned beans. It could just be my particular gut biome, or it could be that beans are just beans, and they be like that sometimes. Let me know how this goes.
At 1:30 of the video you said you used 1.5 cups dried kidney beans but at 5:10 you said they were pinto beans. As this is the first bean tutorial I’ve looked at and having never made beans using dried beans I’m slightly confused as to what type of beans to use. Perhaps it doesn’t matter.
The beans that I cooked in this video are pinto. I did misspeak at the beginning of the video and call them the wrong name. The darker red beans are kidney, and the smaller tan ones are pinto. It just depends on which beans you are wanting to make. Sorry about the confusion.
@@MonsonMadeThis If it's processed garlic it's probably from china. China has always grown crops in human waste because it's cheap fertilizer. Real garlic with the roots attached is always better / healthier .Just my opinion
Hello I have a instant pot pot the last time I time I tried to cook beans in it the did not turn out at all. tomorrow I am going to be making pinto beans for lunch and dinner for me and the wife thank you. I am a vegan as well I still make some for my wife for the way she eats she loves meat and no I'm not using any meat at all but try to make my wife some that I no she will love she seen me put pinto beans in water to soak and I told her im make beans tomorrow im good at cooking a lot of stuff but not beans.
That was cute, you smelled the steam and the camera person came to catch in on your goodies too, then -opps- the camera got steamed #smellavision. 🤗 yummy!
Gas does not and cannot come from the bean water. It is in how well cooked they are because most modern-day beans are cooked in the can. Nobody has ever had gas from my homemade baked beans because they were cooked long enough and slow enough to break down the sugar glycol that is the cause of gas. You can Google this information. My mother used to have horrible trouble with canned baked beans and absolutely none with mine. Pressure cooking will also break down the glycol and yes you can add salt in the beginning. Not salting beans until near the end is a great huge myth. Vinegar is the same meth and I add salt and vinegar in the form of pickle juice at the very beginning. I would be happy to share my own recipe for New England baked beans similar to Boston baked beans if you would like it and it can be vegan or not. I am happy to share any of my baked bean recipes. :-)
Salting beans while they cook is a great way to ensure that you have flavorful beans. And you're right, under-cooking your beans is a sure-fire way to cause GI trouble.
Funny thing, someone just commented that they can cook them in 5. Not sure what accounts for the difference... It could also be personal preference in terms of texture and doneness.
I eat beans several times a week. When you eat them often your microbiome changes and there’s no digestive issues. This video was absolutely priceless. I’m really excited to use my instant pot for beans! Thank you!!
I have really been trying to eat a lot more lately. Thanks for the encouragement to keep on going. I've found that simplifying the cooking method has been a big help in the process. Knowing that I can cook them in under two hours, without having to plan a day ahead, has made such a difference in the way that I perceive dry beans. Thanks!
Me too, no issues, but some people get gas… fix for this (apparently) is to put asmall piece of seaweed in the beans… breaks down the gas causing thing.
I tried their "Dry" bean time in cooking beans, and it only took 35 minutes to get the 16 bean mix soft. I made mine into bean soup, and I was experimenting to see if their cooking time was for real if I didn't soak the beans -- and it was. AMAZING! I LOVE the instant pot! It will revolutionize the was I make bean soup! I will be eating a lot more of it...and for the vegans mine had no ham or animal product, and it tasted wonderful. YUM YUM!!! (Might have to revamp time to about 50 minutes, since I cooked additional time because of adding potatoes and carrots at the end....but still it's FAST compared to other methods.)
Sounds great!
The tip about waiting for acidic items after the bean's cook time is something new to me. Thank you for your very thorough instructions too, it sounds like you did test and test to find what worked best, great stuff!
Thanks for watching, Karla. I did a lot of tests for sure, and I'm still testing. I have a pot going on the "slow cook" setting right now as an experiment.
I love using the Instant Pot.
Beans are SO important. I'm always looking for recipes using beans. I do enjoy them with just some spices as well but it is nice to have variety.
I've really been into eating them lately. They've always been important to my diet, but I am just trying to dive in a bit deeper into the possibilities. Thanks for watching!
Ok...look...you've taught this Southern girl that tasting your broth before cooking is a thing! I love it and it's a new perspective for me! Love you! I'm from a long line of bean cookers and there were no instant pots. This is life!
I'm so happy that I could help inspire! Thank you so much for watching and taking the time to leave a sweet comment. I appreciate it.
Another great video! Thank You! I love hummus, so I make a pot of chick peas about once a month. I find that freezing 2 to 2 1/2 cups of the beans with 1/2 cup of their juice works perfectly in most hummus recipes. I get about 4 hummus recipes from a single pound of peas. Hope this tip helps other hummus and bean lovers.
Thanks!
I always have frozen hummus in my freezer along with a lemon pepper sauce made from cashews. I have a large freezer as well as 2 refrigerators with their freezers. They are all stuffed full right now. I like to keep it stocked in case we get sick or something happens. I'm prepared. If we lose power, I'm in trouble. We don't know anyone else around that eats like us. This was a lifesaver when I got bronchitis a year ago.
Great video. Thanks for sharing. Beans are such a super addition to a healthy diet!
It's not a addition, it's a essential.
I like the tip to put the dry beans into hot boiling water to soak. I never got that before, I usually just did room temp.
If you're planning on a soaking for about 8 hours, room temp should be fine. Any longer, you can put them in the fridge. If you just want to do the hour quick soak, then boiling hot is the way to go. Let me know how things turn out for you.
i tried the monson method and it is the best of both worlds not so far in advance that you forget to remember the beans ...and present enough to fit in a realistic time frame of a healthy appetite ! good job monson method
I love my instant pot and use it often, l make bean often too, l soak mine beans over night, rinse clean then put in my instant pot and add some ingredients then cook for 15 minutes and let natural release for 30 minutes then add more seasoning and let it set for another 20 minutes with my extra instant top for the pot and l’m in bean heaven after that. I love being a vegan over 10 years now. Love your video so much thanks for sharing 🙏🏻❤️🙏🏻
Congrats on 10 years! I'll be there in about 6 more.... Thanks for the tips and the love!
Nice video, we got our mini about 4 months ago and i used to do them on the stove 2-3 hrs depending on how much i made. I just clean and rinse, start sauté mode so after liquid is in, then add everything is in it starts faster, add most of the spices you do but a little oregano and New Mexico chili powder also, 2 cups beans and 3.5 cups liquid, i use 1.5 to 2 cups veg or chicken stock and the rest water. Set it for 45 min. And check and stir and usually reset for 15 more min to thicken up the juice or smash a few beans to help it out.. Some times i leave it like that or just use my emulsifier and make they all blended, add come cheese and make great for serving with rice and whatever else, make great bean and cheese burrito’s too.
Thank you.
Stumbled across your channel, because I’ve just ordered an instant pot. What a great video!
Now I’m about to go and watch all other vids on your channel.
Welcome! I'm happy to help. I've actually been using the slow cook function to cook them lately as well. I talk about my process in this video: ruclips.net/video/6-PvYO71mTI/видео.html
Monson Made This oh amazing thank you!!!
I'm so happy I found your channel! I love beans but I'm always postponing cooking them... I'm going to try your method tomorrow 😊
I love beans as much as I love your channel!! A lot. ❤💕💕💕
That's high praise! I've been loving eating them and coming up with ways to enjoy them. Do you follow my Instagram?
@@MonsonMadeThis I don't but I will definitely go and follow you!
best. and when you add bay leave.. you got game thank you !!
Thank you! This is the tutorial I needed to finally make some beans in my Instant Pot! Louise J.
Thank you Michael! I was wondering how to make dry beans to cooked and I have an unused InstaPot ready and raring to go! Great tutorial!!
your kitchen seems so well organized.....would love to have a tour and advice on keeping all the items we vegans use
Thanks! I do have a video, which is fairly dated at this point, showing my kitchen and pantry. I've been meaning to update it since I've grown a lot as a vegan since then. Here's the link: ruclips.net/video/6EURZFm1zI4/видео.html
If you have trouble digesting beans...soak the beans in water and a teaspoon of + baking soda+. Drain and rinse, then cook. Gas/ bloating problems are solved!
Adding salt during the cooking process tend to toughen the beans add salt afterwards when beans are tender.
I keep hearing conflicting information. I find that salting the water makes for a tastier beans, and I haven't really noticed any toughening from it. But do what works best for you.
Totally true if you do it in a regular pot, but with a pressure cooker you can add salt and it doesn’t conflict with the consistency of your beans
Salt at the end once beans are soft.
I always heard that but beans would turn to mush. When I started using salt it kept them whole but allowed them to soften...much better. Now using instant pot and have no issue with using salt during cooking.
I heard that is important if your beans are old... as the salt slows the cooking
I measure out 1/3 cup of dry beans (1/2 c Limas but thinking I want to go down to 1/2 c for all the beans, do not can lentils or split peas!) and soak them in tap water until they are fully expanded in a pint canning jars. When they are fully expanded (almost to the solid ring) I pore off the water and rinse them until all the bubbles are gone. Then I put 1/2 Teaspoon of salt on top and fill the jar to the solid ring on the jar and it is ready for me to put on the lid and ring and can in the Instapot for 1 hour 15 min (my altitude in under 2,000 ft, add more time if above that) on “pressure Cook” , sealing and they take care of themselves. I put water to the bottom of the trivit and now I have 4 pint jars of beans that are ready to use at about $.50 per jar instead of 1.50 a can. Using 6-qt for 4 pints, 8 qt use 5 pints. 1 pound of dry beans gives about 3 1/2 pints of canned beans. I you don’t have enough to fill all the space please put in a “dummy jar” so all the jars stay in place, with or with out a ring but no lid. It can be 1/2 fill of water. If you let the water cool you can water plants with it or even five it to the animals since the water is clean. I use the jars for short term use and have never had any issues and I only convert dry beans to cooked a few at a time since that works nice for my usage. I also recan #10 cans of crushed tomato (makes 6 1/2 pints) and tomato paste (#10 can) makes 14-15 1/2 pints. Tomato paste is a pain but then I only have open a small container at a time and don’t have to make space for a #10 can and then have part of it spoil too.
The first FOUR times I made beans in my instant pot the liquid shot out of the release valve when I vented. It was a disaster. Finally I found the perfect no soak recipe for chickpeas on a couple cooks - you should definitely check them out. Can’t wait to try this one!!
Eeek! Sounds like you might have over-filled? Or if the beans weren't rinsed, they might have foamed up in the IP, and caused water to shoot out. Either way, that's scary and messy. I'll check the recipe out, for sure. Thanks!
Yeah, I followed the other “tested” recipes to the T and even measured the water so I’m guessing they just weren’t actually tested. Thanks!!
Great bean advice , thank you
I didn’t know about avoiding an acid when cooking beans. I usually just cook them with water but it’s good to know for future reference.
Yup. Acid makes them take longer to cook, and can even affect the texture. I'll just use water if I want to use them for a lot of different applications, but I really love a well seasoned broth if I just plan on eating them as. Thanks for watching!
I live in México and we use to eat them almost every day, In a restaurants almost allways they serve the food with beans. I let them all night in water, and allways use the liquid, if you blend them it's like a very good soup. We don't use to eat them in salads, but it's a good idea i'm going to try.
Glad I could give you a few new ideas. Thanks for watching!
About to get my first instapot and change my diet - did some research on beans … they seem to be amazing for you . Thank you for showing me how. My only question is I don’t have a stove can I just soak my bean in hot water in boiling water from an electric kettle? I particularly loved how you measured the water with your finger … means I don’t need to get ‘cup’ measurer. Something we really don’t use much in the UK.
I love the kidney beans in the Instant Pot for refried beans and then make tostados or tacos - add lots of onion, garlic and chili powder. Usually cook the beans a little longer if I know I am going to do refried beans just makes it super easy.
Great idea! I actually just posted a tostada on Instagram as a suggested use for the beans. I used mashed pinto, but I love refried kidney beans as well. I think that perfectly cooked beans actually border on overcooked. If a few aren't split, then they probably aren't done enough. Thanks for the comment!
Great tutorial. I will try this. Thanks for sharing x
Of course! Thanks for watching.
New to Insta pot Watched several videos I found this very helpful
Thanks so much for sharing your videos and knowledge
Thanks for watching!
Monson is a wonderful teacher!
Thank you so much!
I always welcome people's experience with bakes beans in the IP. When I make my Boston Baked Beans, I cook the beans in the IP for 25 minutes and then I drain and place back in the IP with all the ingredients and cook another 45 minutes. I'll definitely try your method as well.
Boston Baked Beans sounds awesome! With this method, it get the beans just cooked, but then they can be used to make other recipes. Is that first 25 minutes from dry, or from soaked?
Thankyou, thankyou, thankyou! I bought a Crock Pot Express mostly for making beans and then read the instruction manual and it was really basic. You have just answered all the questions I have been searching for online for most of the day! Amazing! Do you ever make Pasta Fagioli with the pinto beans? That is my favourite way to eat them. Also added to homemade minestrone they are delicious. Thanks again. You have been a lifesaver! ☺
Great ideas! I haven't added them to soups, yet, but that sounds like exactly what I'll be making for dinner tonight. Glad I could help! Thanks!
Some vegan doctors like Dr. Joel Furhman say to address gassiness, reduce the amount of beans you eat to an amount that doesn’t bother you (even a teaspoon) and slowly increase from there over time.
Thanks for the tip.
Congrats on 9.2K - you've come so far! Janet
Thanks, Janet! Thanks for sticking around.
Love this video! Keep on watching it to remind me of what you did every time I make beans in the Instant pot. Today I am cooking cannellini beans to use in a ribollita I am making for supper. Thanks. 😊
OOOOh! Let me know how it turns out. I've never made that soup before, but it sounds amazing.
@@MonsonMadeThis It came out great thanks. I finished it off with cavolo nero and swiss chard thinly sliced. You should definitely try it- one of our favourite dishes. Love your channel. X
Excellent video.. Format was great
Thank you for doing these videos
Thank you!
I am new to Instant pot cooking. Up to now I soaked my beans in cold water which had a small spoon of soda added to it. How would the cooking time change if there would be soda added? Thanks
Excellent video. You made a fan / follower!!!!!!!!
Great! Thank you.
You are terrific. Thank you for sharing.
Thank you! And thank you for watching.
Excellent video! Everything I wanted to know - thanks! :)
Yay! I'm happy I could help.
So, this video just found its way to my feed, quite a while later (you mention having just over 9k followers, at 16.6k now! 👏)
Thank you for another great and insightful video!
As always, I love how your food “hangs out” 😂
Seasoning the cooking water for beans.... 🤯👍 This just might be the trick I never thought of, and really needed.
The video I ever saw of you was your Philip’s air fryer review which made me buy one. I sense where this is going with the Instant Pot!!
It's so strange, how some videos will not get much traction for a few months, and then one day, RUclips decides to promote them. Out of nowhere, I'm getting comments on this video after not having any since practically the week it was uploaded. I'm not mad at it. Haha. Better now than never.
And thank you so much for the kind words. I probably use my air fryer and my IP at least 4 or 5 times a week. My Instant Pot has yellow split pea soup in it right now, and I used my air fryer last night to cook some vegan orange chicken from Trader Joe's.
I also just uploaded a homemade soy yogurt video that uses the Instant Pot as well. That's a must try if you get an IP with a yogurt setting.
I do this as well, but I typically only cook them for 8-12 minutes and they're great
Keep doing what works for you. I like my beans on the edge of overcooked so they are nice and creamy, so I think the "perfect" beans for me take a bit more time. Thanks for the comment!
I didn't mean anything other than a possible difference in the model of iPot or possibly even mineral content of water ( I've found many recipes that just don't work somehow )
@@Scott65J Beans are a natural product, and so they naturally contain many variables when cooking. And yeah, everyone's kitchen, equipment, environment, and even water is different. We all have to make adjustments and just do what works for what we've got.
That's interesting about the water the beans soaked in not being good for the gut. I'll try it to see if i can tolerate more pulses. Thank you. I've just bought a pressure pot, so looking for veggie recipes.
If beans aren't fully cooked, they can cause some stomach upset. Soaking them helps to get them ready for cooking, and it helps them to cook more evenly. There are phytates as well, that apparently can cause some problems for people's gut health, but they are taken care of through the soaking and cooking process as well. Just think of your pressure cooker as a slow cooker that can do the same thing in like 1/7 the time. I think I have an Instant Pot playlist on my channel if you want to check that out as well.
Very helpful! Thank you!👍🏼😋
I'm glad I could help. Thanks for taking the time to comment.
From a health standpoint -- especially for vegans and vegetarians -- soaking beans for 12 hours will eliminate a maximum amount of the health-sapping phytic acid. Of course you must also drain out the soaking water and use new clean water for cooking. Twelve hours is really not that bad -- but it does require thinking ahead. If you start soaking at 8:00 p.m. they'll be ready to cook at 8:00 a.m. (and vice versa). From Healthline, "Phytic acid prevents the absorption of iron, zinc, and calcium and may promote mineral deficiencies....phytic acid can be a significant concern when diets are largely composed of high phytate foods while at the same time low in meat or other animal-derived products" and people with iron deficiency.
Very interesting. Good audio. What is the general rule of thumb for pressure, low medium, or high?
Thanks, Bob.
Using the IP, has anyone discerned the ratio of water to beans in "cups;" e.g., 2 cups of beans and _ cups of water? Thank you.
Thank you so much for this video. Being a vegan I want to get most of my protein from beans however I always have to be careful because I get way too gassy. So I will try your soaking method to hopefully minimize the gas that they cause. Yay!! You rock!
Try cooking with a piece of kombu. That should make a difference.
@@MSKPELLEGRINO thank you 😊
Not sure how long you've been a vegan, but it gets better. Also, chew them a lot.
@@TKevinBlanc Hi Kevin. I have been vegan for about 2 years. I will try that as well. Thank you!!
@@SilverLobo1974 For me, it was between 2-3 years. Poof! gone. (Pun intended).
How dare anyone criticise you! I think you’re doing a great job ;) xxxxx
I know, right?! And thank you. :)
I have watched several of your videos.I think you are very creative and really come up with some great ideas (watching the tortellini video on my smart tv now). Are you still out of teaching? Maybe you could work at a whole foods and teach a few cooking classes!
Thank you, Michelle. I am out of the classroom, but making videos makes me feel like I'm still a teacher. The audience seems way more interested. I've thought about teaching cooking classes, and I think that would be a lot of fun. Our Whole Foods here don't do classes anymore, but our Natural Grocers does. We'll see what the future holds.
hi. I am new to your channel and love the format. You make it so clear and simple. I just got my first instant pot and want to get away from canned (from the store) beans. I love to make Indian recipes with chick peas and kidney beans and would love to see you make Chana Dal or another Indian bean recipe in the instant pot if you are so inclined. thanks so much!
Hello! Welcome! Thanks for subscribing. I too love those dishes, so I'll see what I can come up with. Thanks for watching and taking the time to comment.
Thanks! My beans are ALWAYS under-done. I will try these, I usually can my beans in my pressure canner for shelf sability. I put cilantro stems, jalapenos, onion, garlic, tomatoes, and s/p for cowboy beans. I think you are vegan but if not beacon adds smokey flavor. I think you could sub some liquid smoke though. Thanks again!
I always had a problem with them being under done as well. I would try them and think they were done, and then the next day, I would find them to be too firm. If one or two aren't split, I don't think they're done. I always wanted them to look perfect and be perfectly cooked, and I don't think that's possible. Also, I found that seasoning the water well makes them taste better, so even if they do get a bit overcooked, then at least they don't just taste waterlogged.
Thanks for the tips!
You like such spicy things🙃. I’m a wuss. But CRYSTALS!!!!! That is the best!!!! The flavor is perfect! Thank you for sharing everything you do🥳
I do love spicy things. The last video I put out is the spiciest recipe I've ever made. Thanks for watching!
Bean soak water (unsalted, not hot) is excellent for compost! Very bioavailable and appreciated by the critters who turn your kitchen scraps into healthy soil. Just season during cooking, not soaking.
Thanks for the tip!
Thanks, well explained i also coked coked with basil 🤗
Awesome! Basil sounds delicious.
Thank you for this! I recently got an instant pot and so far it's been mostly disappointing - including a disaster where I did a quick release (on green split peas that I clearly set for WAY too much time) and the steam was full of gunk and it got all over my kitchen - all over all the stuff near it and the floor. It was a nightmare to clean. I'm now scared to use quick release so I appreciate your including that it's okay to do natural release. (I do hope that the steam problem was due to my overcooking, but for now I'm gun shy.)
Just checked your page - recipes look great! Count me among your subscribers . . .
I love my IP, so I'm really hoping you grow to love yours. Split peas tend to foam up a lot. In the future, rinse them really well first, and then make sure to not fill it up too full... But yeah, quick release vs. natural release will affect the "cooking" time, so if you're not wanting to risk it, I would cut the cook time by about 5 minutes. Also, just throw a towel on top of the IP before quick releasing, an that'll let the steam escape and and stop splatters. For beans, I've really been into using the "slow cook" function. Soaked or not, I just put them on the lowest slow cook setting and let them go for about 4 to 6 hours depending on the beans. I rarely pressure cook them anymore. I like the control I get from slow cooking.
Thanks! Welcome!
@@MonsonMadeThis Thanks!
@@MonsonMadeThisthis is really confusing the video shows how to use pressure cooker and you say you rarely use it?? Doesn’t that undermine everything you said in your video… and you mentioned nothing about beans foaming and avoiding disasters isn’t that’s bit dangerous?
ty eh - i subbed - just got my instapot! Loving it so far!
Yay for both! I just put up an IP yogurt video as well, and I have an Instant Pot playlist if your looking for more recipes.
You have got to eat this with corn bread. Bake the corn bread, make the beans with the liquid and pour it over the top. It is SO DAMN GOOD!!!
Love that idea! Thanks! Genius.
👍🏽👍🏽👍🏽 love your recipes!!!
Thank you, Kathleen.
Very helpful
Glad I could help!
Great video!
Thanks !
I had no idea about how the skin hardens when cooked with tomatoes. I’ve always done that and I have noticed that, but I always assumed it was a common thing! From now on, I’m cooking the beans separately! Thank you!!
I didn't know about that either, but after having them come out funky a few times, I looked it up. Let me know how things turn out for you.
I appreciate your advice, but I've been cooking beans (garbanzo, cannelloni, et.al.) from dry for years. Before I bought an instant pot, I did them in a slow cooker. I always rinse the beans in water before adding them to either the slow cooker or instant pot. I'd cover the beans usually with broth and spices and let them cook on high in the slow cooker for 8-10 hours. Beans always came out perfect. Now I do them in an instant pot, same rinsing, broth and spice but I find the cooking time on high pressure in an instant pot is about 75 minutes. If they are not fully cooked after the pressure is released naturally, I'll add add another 30 minutes under high pressure (and a bit more liquid, if necessary), and that does it.
There are definitely multiple ways to cook beans. I found this quick soak method works well for me. Thanks for watching and taking the time to share your method.
Ambimom, do your beans come out the same (texture and flavor) as they would with your slow cooker? Thanks.
@@kimariokiji yes once you figure out the liquid you need. First time, I needed to add a bit more liquid and pressure cook five more minutes. It's no big deal because instant pot is soooooo much faster. Now I know to add more liquid. But if you do add too much liquid it makes delicious bean broth! You can process in blender with beans to make bean soup too!
I have been making baked beans since I was 8 years old every Saturday! I also lived in the UK for quite a while and came to love tomato base to beans on toast so I make both kinds. The sweet New England and the tomato-based and I also lived in Morocco so I make a Moroccan baked bean that they actually make and eat not Moroccan Style! :-)
Please share your recipe!
Sounds delicious.
Sounds delicious.
Huh, I'm always interested in more opinions about cooking beans in the IP, but the times can be so different. I've been working thrift a 25-pound bag of chickpeas. After soaking overnight, they are perfect with 19-21 min with a natural release. I know it's hard to believe with most people's time of about 35 min.
Every bean is different, everyone's climate is different, and everyone does things slightly differently. I find that the hour "quick soak" levels the playing field a bit. I've yet to see someone define the term "overnight". (I hope you don't feel like I'm attacking you, I have just been thinking a lot about this lately...) Like, how long do overnight oats actually take? Or when recipes tell you to let something rest in the fridge overnight, how long does it actually need to rest? Does it have to be at night? Does my sleeping actually affect the process? So, to me, overnight means about 8 hours, but it could mean 12 hours to others, or in the case with soaking beans, it could mean upwards of 24 hours. Sometimes I have even been too tired to make the beans after soaking them overnight, and I end up switching out the water, and then letting them soak another day. Those are all very different soaking times that could affect how long the beans take to actually cook. So, by setting the time for 1 hour in hot water, the beans get their soak on, but it also it helps to get a more consistent soaking time, which will in turn create a more consistent cooking time.
That's the theory, anyway. Thanks for being such a great supporter, and always sharing your ideas.
@@MonsonMadeThis hehe. I don't think you were attacking me at all. Beans can almost be like flour oh, you don't know how much moisture they have learned how long they're going to actually take to cook. Sometimes I forget that I was soaking beans and they would have been soaking for over a day before I cooked them.
@@JohannaZee We sometimes forget that natural products are naturally variant. We expect beans to be beans and flour to be flour and for they to act the same every time. And yes, I have soaked beans for days and days, just never finding the right time to actually cook them. Streamlining the process has helped me actually cook them. Thanks again!
I thiught if u pot salf in the water with beans it keeps them harder,
There are lots of theories. I season my water well, and they come out great. I've heard that it's acid, like in lemon or tomato that makes them take longer to cook as well... but in terms of salt, if it does take them a bit longer to cook, at least they are seasoned when they are done.
@@MonsonMadeThis Adding salt changes the boiling temp. of the water. However in a pressure cooker that does not matter because the pressure raises the cooking temp. back up.
I'm not vegan, but this looks like a tasty way to prep beans in my Instant Pot. :)
For me, this method is the best. And you don't have to be vegan to enjoy a warm pot of beans. Especially this time of year. Thanks for watching. If you give this method a try, let me know how it turns out for you.
Awesome video
Thank you!
This video is really helpful to me b/c I’ve just gotten an Instant Pot. Thanks for your thorough explanation.
I'm so glad that I could help! I also recently put out an Instant Pot yogurt recipe as well.
Leave it to Michael to instruct the proper "blow test!" 😜 Thanks for another great video
No shame in my game.
How to cook beans. Rinse them off. Put half a pound in your crock pot cover with water to top of crock pot. Set temp to medium. Go to bed. Wake up. Lift crock pot lid and find cooked beans.
Yup. There are definitely more than one way to make beans. I don't have a slow cooker (although the IP apparently can be use as one), so this method has worked for me.
@@MonsonMadeThis Oh I agree. There is more than one way to skin a cat or cook a bean for that matter. I am just bone lazy and like my truly easy way. No slow cooker?? How do you ever survive? Heads up. They can often be found at the Goodwill for about 5 bucks. Nothing better for pork and sauerkraut
.
Where can I find jars like that for the freezer and refrigerator?
I found mine near the mason jars in a supermarket, and even places like Target and Walmart.
Best video ever! #instapotbeans 👏🏼
I'm flattered! Thanks!
Good Job
Thank you!
When soaking add baking soda it takes out the gas
Is it a 1lb of beans??? Thank you I've had some fails on instant pot so I'm looking forward to success!
I believe so. Years later, I'm still toggling how I cook them. I actually really like using the slow cook function, putting them in dry with 5x the amount of broth... I let them cook on low for about 4 to 6 hours (depending on the bean).
Good video, making these this afternoon. Where I’m from those are pinto beans.
Oops. Where I'm from we call them pinto beans as well. Haha. I just was caught up in the moment... They are definitely not kidney beans.
I was always told that if you salt beans before you cook them and make it takes longer to cook don't know if that's right my mom told
It might be slightly true when you're cooking beans on the stove top, meaning that it might take them longer to cook. But a pressure cooker really speeds things up, and you don't have to worry. Also, a Bon Apetit video just came out the other day for cooking beans, and they very much suggest heavily salting the water. In my opinion, if they do take a couple extra minutes to cook, it's worth it to have perfectly seasoned beans.
czosnek najlepiej dodawac przed jedzeniem
Awesome video and great tips ! I’m a vegetarian and beans plays a big part of my meal preps ! Thank you so much for sharing and oh … your kidney beans looks like pinto beans or does your kidney beans turned pale after soaking in hot water for an hour ??!
Thanks. I think it was a verbal type-o, and I meant to say pinto.
Monson Made This … Thank you !
I have just quit cooking pinto beans because the skins are tough. Will try this method and let you know
Hmmm... Let me know how this method works for you.
I always add cumin to beans.
I don't know why my beans cook so fast. I'm down to 3-4 min in my insta pot. In 25 min I'll have mush. Even with tomatoes in them they cook in 4 min. My freezer has lots of beans, rice and wheat ready to thaw.
And you're starting from completely dry, quick soaking in hot water for 1 hour, and then cooking only 3 to 4 minutes?
@@MonsonMadeThis I usually soak them overnight. I have done a quick soak as you do. I learned that about 45 years ago. If I cook them any longer, they are mush. It took many batches of refried beans and hummus to get them with a good texture for soups or to use on salads. I've never tried dried beans in my pressure cookers. My beans are fresh. I've had beans that were so old that they had to simmer for 3 days to cook through.
@@orchidjewels48 Gotcha. Sounds like we're talking about different kinds of beans then.
@@MonsonMadeThis Chickpeas, Black turtle beans, Pinto beans, Kidney beans, great northern white beans, small Red beans and another white bean I can't think of the name. It's an heirloom bean from Mexico, I think. Just normal beans I buy in bulk at WINCO or COSTCO. I'm really puzzeled by it. I've gone through several batches and 25lb sacks. We eat a lot of beans.
Just subbed! I am going to try this method of soaking in boiled water for an hour. I am challenged with the toots when I eat beans. I made them IPd pintos the other day by soaking them for 24 hrs with lemon juice (others swore that would make them gas free) and poured off the water several times. I also cooked them with kombu. I do think it's possible that the lemon (acid) caused the skins to toughen and be less digestible therefore causing gas. Hopefully this method will be more helpful. Thank you!
Welcome! I hope it works out for you, too. I too use kombu most of the time, but to be honest, I still get a bit gassy.Even with canned beans. It could just be my particular gut biome, or it could be that beans are just beans, and they be like that sometimes. Let me know how this goes.
just subbed :)
Yay! I appreciate it.
What’s your background? Where are you from?
Check out my Hot Things video for a bit more about me. I'm Italian and Norwegian... If that's what you're asking?
Good video however those weren’t dried kidney beans those were PINTO beans😊
Add salt to the soak to get salt in the interior without making the beans tough.
Thanks for the tip!
At 1:30 of the video you said you used 1.5 cups dried kidney beans but at 5:10 you said they were pinto beans. As this is the first bean tutorial I’ve looked at and having never made beans using dried beans I’m slightly confused as to what type of beans to use. Perhaps it doesn’t matter.
The beans that I cooked in this video are pinto. I did misspeak at the beginning of the video and call them the wrong name. The darker red beans are kidney, and the smaller tan ones are pinto. It just depends on which beans you are wanting to make. Sorry about the confusion.
Great video. You should use fresh garlic because minced garlic is grown in sewers in china. So I'm told.
Thanks! And yeah, I'll need to see some evidence of that garlic claim.
@@MonsonMadeThis If it's processed garlic it's probably from china. China has always grown crops in human waste because it's cheap fertilizer. Real garlic with the roots attached is always better / healthier .Just my opinion
Just looking for proof. Got any? Also, the package says "California" garlic...
Hello I have a instant pot pot the last time I time I tried to cook beans in it the did not turn out at all. tomorrow I am going to be making pinto beans for lunch and dinner for me and the wife thank you. I am a vegan as well I still make some for my wife for the way she eats she loves meat and no I'm not using any meat at all but try to make my wife some that I no she will love she seen me put pinto beans in water to soak and I told her im make beans tomorrow im good at cooking a lot of stuff but not beans.
That was cute, you smelled the steam and the camera person came to catch in on your goodies too, then -opps- the camera got steamed #smellavision. 🤗 yummy!
We planned the whole thing... Haha. We're not that creative. And yes, smellavision would be truly helpful in these situations.
Gas does not and cannot come from the bean water. It is in how well cooked they are because most modern-day beans are cooked in the can. Nobody has ever had gas from my homemade baked beans because they were cooked long enough and slow enough to break down the sugar glycol that is the cause of gas. You can Google this information. My mother used to have horrible trouble with canned baked beans and absolutely none with mine. Pressure cooking will also break down the glycol and yes you can add salt in the beginning. Not salting beans until near the end is a great huge myth. Vinegar is the same meth and I add salt and vinegar in the form of pickle juice at the very beginning. I would be happy to share my own recipe for New England baked beans similar to Boston baked beans if you would like it and it can be vegan or not. I am happy to share any of my baked bean recipes. :-)
Salting beans while they cook is a great way to ensure that you have flavorful beans. And you're right, under-cooking your beans is a sure-fire way to cause GI trouble.
I’d appreciate your New England baked bean recipe.:)
As always ... well done. Just what I needed ... thanks.
I'm always happy to help! Thanks for watching.
Setting beans in boiled water for one hour is cooking. That’s not the same thing as soaking.
What should I do about that, then?
Monson Made This - Just cook the dried beans in the Instant Pot. You seem to be doing that, anyway; only you’re separating it into two stages.
Instead of 16 bean soup this is 16 spice soup.
Catchy name.
One hour is not long enough to soak. The anti nutrients are not fully removed.
Can you provide a link to evidence that supports your claim that soaking dry beans in hot water for an hour does not fully remove "anti-nutrients"?
Weird. I soak chickpeas overnite and they are done to perfection in 15 minutes. Perhaps we live at different altitudes.
Funny thing, someone just commented that they can cook them in 5. Not sure what accounts for the difference... It could also be personal preference in terms of texture and doneness.
Aa🐊🦈
Is that a compliment?