how to cook beans so they don’t split and freeze them for convenience

Ingredients

• 1 cup Pinto Beans (dry, rinsed before soaking)
• 1 cup Chickpeas (dry, rinsed before soaking)
• 1 cup Black Soybeans (dry, green‑kernel variety, higher in protein than regular black beans)
• enough cup Water (soaking) (to fully submerge beans; use cold tap water)
• 1 inch Water (cooking) (fill Instant Pot to 1 inch depth)

Instructions

1. Soak the beans

   Place the pinto beans, chickpeas, and black soybeans in a large bowl and cover with plenty of cold water, allowing at least 2 inches of water above the beans. Let them soak for a minimum of 8 hours or overnight.

   Time: PT8H

2. Drain and rinse

   After soaking, pour the beans into a colander, discard the soaking water, and rinse under cold running water until the water runs clear.

   Time: PT5M

3. Prepare the Instant Pot

   Place the steamer basket (or trivet) inside the Instant Pot inner pot. Add water until it reaches about 1 inch depth. Then add the drained beans on top of the basket.

   Time: PT2M

4. Pressure cook the beans

   Seal the Instant Pot lid, set the valve to sealing, and select Pressure Cook (Manual) on high pressure for 7 minutes. When the timer ends, perform a quick release by carefully turning the valve to venting.

   Time: PT9M

5. Cool the beans

   Transfer the cooked beans to a large bowl and let them cool to room temperature. They should be buttery‑soft and emit a faint buttery aroma.

   Time: PT15M

6. Portion and freeze

   Spread the cooled beans in a single layer on a freezer tray or line a zip‑top bag with parchment paper. Freeze until solid (about 1–2 hours), then transfer the frozen beans into zip‑top freezer bags, label, and store in the freezer.

   Time: PT10M

Nutrition Facts

Calories

210

Protein

10g

Carbohydrates

30g

Fat

1g

Fiber

8g