40+ Amazingly Quick Dinners For Busy Weeknights | veganezo.com

Need even more Instant Pot recipes? Check out our website

I truly enjoyed eating beans, and talking about beans, too! I feel enthusiastic …

2 min read

I truly enjoyed eating beans, and talking about beans, too! I feel enthusiastic about finding new methods for cooking them. How they differ from culture to culture, taking notes from those reading or conversations with family and friends. ⁠

So, here I come again, with a bean post, this time it will be not a recipe but more a method.⁠

Heat olive oil over medium heat in a large pot. Add onions, garlic, and tomatoes. Cook until caramelized and nicely browned. Add dried herbs and chili, cook for about one more minute. Add beans and water. Season with salt, bring to a boil. ⁠

Turn the heat down to a bare simmer, leave the pot uncovered, and cook until beans “are done,” meaning they’re soft and tender. It can take about 60 to 120 minutes. (In a normal-pot note that I’m not talking here about cooking in a pressure cooker. I have an older post about that.)⁠

If the beans need more liquid as they simmer, add more water. It will depend on the bean you decide to use. I used white beans, the not-so-fancy one they sell in the supermarket.⁠

Serve the beans over thick-cut toast please use fresh bread for this. You can toast the bread with olive oil in the oven for an extra kick of flavors. Add in a seven-minute egg (place eggs in a small pot of boiling water, boil for six minutes, remove from the water, and cool in an ice bath or cold running water). Plus some roasted tomatoes!!
.
.
.
.
.
.
.
.
.
.
.
.