1 cup red beans
3 cup water, (or vegetable broth for more flavor)
Add red beans and water (or vegetable broth) to the Instant Pot and stir to prevent sticking. Pressure cook on high for 28 to 30 minutes (28 minutes for more firm, 30 for more tender // it will take about 8 minutes for the Instant Pot to pressurize before cooking begins).
Once the timer goes off, allow to naturally release for 15 minutes, then release any remaining pressure. Carefully remove lid once steam has fully escaped and strain off any excess cooking liquid.
Enjoy immediately with rice or Cajun baked fries or added to soups, stews, chili, or salads. They can also be used to make refried beans.
Store cooled leftovers in the refrigerator for up to 5 days or in the freezer for up to 1 month. Reheat in a saucepan on the stovetop, adding a little water, as needed, to prevent sticking.
Sugar: 1g
:
Calcium: 18mg
Calories: 56kcal
Carbohydrates: 10g
Fat: 1g
Fiber: 3g
Iron: 1mg
Monounsaturated Fat: 1g
Polyunsaturated Fat: 1g
Potassium: 178mg
Protein: 4g
Saturated Fat: 1g
Sodium: 10mg
Vitamin C: 1mg
