I love eating beans. They are an easy and low calorie way to add good protein and fiber to your diet. Each 1/2 cup of beans has about 112 calories and 8 grams of protein. You can add them to your stews, salads, pastas, etc. You can also make some yummy snacks out of them like hummus or roasted chickpeas.
I used to use canned beans all of the time until I compared the sodium content to the dry beans. Canned beans have about 231 milligrams of sodium per serving, dry beans have about 2 milligrams. Dry beans also have no preservatives and are a lot cheaper than the canned version.
This is how I soften dry beans in about 45 minutes with no required soaking:
- 16 oz bag of dried beans
- 8 cups water
- 2 tblsp olive oil
- Pressure Cooker*
- Wash and pick through your beans for any broken beans or stones.
- Place beans, water and oil into the pressure cooker.
- Look at the chart below and find the number of minutes that correspond to the type of beans you are cooking. Set the pressure cooker to high and cook it for that number of minutes.
- When the set amount of minutes are done, turn off your pressure cooker and let the pressure escape naturally for 20 minutes.
- Use some in your favorite recipes and store the rest. You can store left over beans in a container with a tight fitting lid in the refrigerator for up to 5 days and in the freezer for up to 3 months.
*I use the Nesco Digital Pressure Cooker. I used the instructions from the manual for the recipe above. If you have a different pressure cooker please read the manual first. Your pressure cooker instructions may be different than mine.