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Thoroughly rinse the beans.
Place beans in the Instant Pot and add all other ingredients.
My first time to make the beans, I put the onion in whole (I just cut it in half). The second time, I threw in chopped onions and the onions stays in with the beans. I prefer this way, but if you are not an onion fan, you might just want to toss them in whole so you can strain it easier.
Place the lid on the Instant Pot and make sure the valve is set to sealing.
Set the pressure time to 50 minutes. I did a quick release but you can do the natural release too.
Once they are cooked, use a slotted spoon to scoop out some of the mixture into another bowl. Begin to mash the beans with a potato masher (you could use an immersion blenderbut it is easy to do it by hand).
Add liquids from the Instant as needed to get the consistency you prefer.
You get to decide how “mushy” you want them. Continue to do this until all beans have been mashed.
Then place the beans into containers for the freezer until ready to eat. 1 pound of dried beans will make about 4 “cans” of beans.
When you are ready to eat, just thaw in your fridge and cook on low in a sauce pan, until heated through.