There are countless reasons I love incorporating beans into our weekly meals - but the two that are at the top of the list are (1) cheap, (2) filling, as they are full of fiber!  This really stretches the meal budget while keeping you satisfied!

To cook dried beans - open up your bag and dump as many beans as you’d like to prepare in a colander (you don’t have to cook the whole pound at once, I do it day-in, day-out if I’m in that kind of mood).  Rinse them really well and pick/sort through them for any pebbles, broken beans, etc.  Discard anything that doesn’t look like you’d want to eat it.  Then place the rinsed beans into a bowl (I use a little bucket - it’s like a paint mixing bucket that I got at the hardware store and it’s been designated for beans since then and washes in the dishwasher like a dream - and I bought a lid separately for times when I want and/or need a lid) and cover them with a couple inches of water.  Allow them to sit at room temperature for at least 4 hours and up to overnight.  If it’s incredibly hot in your kitchen area, you can place the soaking beans in the refrigerator.

Once the beans have soaked (you can also use the quick-soaking method), drain and rinse them again and place into the pot of your pressure cooker.  Add several cups of water to the pot (enough to cover the beans by a few inches) and add in any flavorings (besides salt) of choice.  (i.e., If I’m cooking Mexican - I like to add ground cumin, oregano and chili powder.  Sometimes I add in diced veggies such as carrots, celery and then a bay leaf.) THEN - Drizzle 1 or 2 Tablespoons of oil over the top of the water and without stirring - lock the lid of the pressure cooker in place.  The oil helps to control foaming.

Cook over High Pressure for 20 minutes and quick release the pressureFYI - I took the timing from “The Easy Pressure Cooker Cookbook” by Diane Phillips.  You can save the cooking broth (I occasionally save when doing smashed beans) or discard.  The beans are now ready to use in your recipe, or refrigerate for a few days or freeze!  And that’s it ... ENJOY!