#healthybeans

[eleanorsims]

You can easily make homemade refried beans in the Instant Pot for a tasty and filling side dish.

Ingredients: 2 cups dried pinto beans. 1 onion, chopped. 2 cloves garlic, minced. 1 jalapeo, diced optional. 4 cups vegetable broth. 1 teaspoon cumin. 1 teaspoon chili powder. 1 teaspoon salt. 1/2 teaspoon black pepper. 2 tablespoons vegetable oil. 1 cup water.

Instructions: Rinse the pinto beans under cold water and pick out any debris. In the Instant Pot, combine beans, onion, garlic, jalapeo, vegetable broth, cumin, chili powder, salt, and black pepper. Lock the lid, set the valve to sealing, and cook on high pressure for 45 minutes. Allow natural pressure release for 15 minutes, then quick release any remaining pressure. Using a slotted spoon, transfer the cooked beans and some liquid to a blender. Blend until smooth. In the Instant Pot, saut the blended bean mixture in vegetable oil for 5-7 minutes, stirring frequently. Add water gradually until you reach your desired consistency. Continue to cook for an additional 5 minutes. Serve the refried beans hot with your favorite toppings. Enjoy!

Prep Time: 15 minutes

Cook Time: 60 minutes

Rebecca Creek Farms

[misschihiro]

A hearty and tasty beef and bean soup with aromatic herbs, tender beef, and healthy beans in a savory broth. Ideal for a comforting and full meal.

Ingredients: 1 lb beef stew meat, cubed. 1 cup carrots, diced. 1 cup celery, diced. 1 cup onion, diced. 2 cloves garlic, minced. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz cannellini beans, drained and rinsed. 1 can 14 oz diced tomatoes. 4 cups beef broth. 2 cups water. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste. 2 tbsp olive oil.

Instructions: Warm up the olive oil in a big pot over medium-high heat. Put in the beef stew meat and brown it all over. Dote up some onion, carrot, and celery and add them to the pot. Cook the vegetables until they get soft. Salt, pepper, dried thyme, and dried rosemary should all be mixed in. Add the drained beans, beef broth, water, and tomato chunks. Bring up the temperature. Turn down the heat, cover, and let it simmer for 30 minutes. This will let the flavors mix. If you need to, change the seasonings and serve hot.

Prep Time: 15 minutes

Cook Time: 45 minutes

concord swim club

[teadinoart]

A wholesome bean medley cooked to perfection, combining the rich flavors of black beans, kidney beans, and chickpeas with a blend of aromatic spices. This pressure cooker recipe is a savory delight for bean lovers.

Ingredients: 1 cup dried black beans, soaked overnight. 1 cup dried kidney beans, soaked overnight. 1 cup dried chickpeas, soaked overnight. 1 onion, finely chopped. 3 cloves garlic, minced. 1 bell pepper, diced. 1 can 14 oz diced tomatoes. 1 teaspoon cumin powder. 1 teaspoon paprika. 1/2 teaspoon chili powder. Salt and pepper to taste. 4 cups vegetable broth. 2 tablespoons olive oil.

Instructions: Select 'Saut' function on Instant Pot or Cuisinart and heat olive oil. Add chopped onions and minced garlic, saut until fragrant. Add diced bell pepper and continue sauting until vegetables are tender. Stir in soaked and drained black beans, kidney beans, and chickpeas. Pour in diced tomatoes with their juices and add cumin, paprika, chili powder, salt, and pepper. Mix well. Add vegetable broth and close the lid securely. For Instant Pot: Set Manual/Pressure Cook mode to 20 minutes. For Cuisinart: Use High Pressure for 20 minutes. Allow natural pressure release for 10 minutes, then quick release any remaining pressure. Carefully open the lid, stir the bean medley, and adjust seasoning if needed. Serve hot as a hearty stew or over rice. Garnish with fresh cilantro or your favorite herbs.

Prep Time: 15 minutes

Cook Time: 20 minutes

Zage Mojsinje

[arbitraryinclination]

There are no added fats in these refried beans, but they still taste and feel great. You can serve them as a side dish or use them as a base for your favorite Mexican-style dishes. Plus, the slow cooker does everything.

Ingredients: 1 lb dried pinto beans, rinsed and picked over. 1 onion, chopped. 4 cloves garlic, minced. 1 jalapeo pepper, diced optional. 8 cups water. 2 tsp cumin. 1 tsp chili powder. Salt to taste.

Instructions: Put everything in the slow cooker together. To make the beans very soft, cover and cook on low for 8 to 10 hours. Mash the beans with a potato masher or an immersion blender until you get the texture you want. If you need to, add salt to the seasoning. It can be served hot as a side dish or as a base for other foods.

Prep Time: 10 minutes

Cook Time: 480 minutes

Galic Zorana

[ryankatokyo]

power beans from #dragonball #tokyolife #mylifestyle #food #onlyinjapanforthisflavor #wannatrythisfood #healthybeans #nato