Step 1

Combine everything except salt in your Instant Pot and stir a few times.

Step 2

Place the lid on your Instant Pot, lock the lid into place and make sure the valve is switched to sealed. Set the Instant Pot to Manual and cook the beans on HIGH pressure for 30 minutes.

Step 3

Once the beans have finished cooking, let the pressure naturally release for 30minutes.  Quick release any remaining pressure.

Step 4

Stir in salt to taste and then, using a slotted spoon, remove the onion, garlic cloves, and bay leaf. Discard.

Step 5

If desired, drain some or all of the cooking liquid either using a slotted spoon or by pouring the beans through a strainer (careful, the beans will be very hot and you could be burned by the steam).  TIP: Reserve some of the cooking liquid if you plan to storethe beans, as they will become quite dry without them in the fridge or freezer.

Step 6

Serve warm over cauliflower rice, regular rice or mashed in a burrito or quesadilla.

Step 7

Store leftovers in fridge for up to a week or in your freezer for a month.

Step 8

Combine everything except salt in the slow cooker and stir a few times.

Step 9

Place the lid on your slow cooker. Cook on LOW for 11-12 hours or on HIGH for 8 hours.

Step 10

Once done cooking, stir in salt to taste. Using a slotted spoon, remove the onion, garlic cloves, and bay leaf. Discard

Step 11

If desired, drain some or all of the cooking liquid either using a slotted spoon or by pouring the beans through a strainer (careful, the beans will be very hot and you could be burned by the steam).  TIP: Reserve some of the cooking liquid if you plan to store the beans, as they will become quite dry without them in the fridge or freezer.

Step 12

Serve warm over cauliflower rice, regular rice or mashed in a burrito or quesadilla.

Step 13

Store leftovers in fridge for up to a week or in your freezer for a month.