egruberman
Member
I have tried with the Instantpot as well, but it seems like I can never quite get the ratios or cook time right and they wind up mush on me or hard as a rock.
An overnight pre-soak with salt makes things more consistent. I'll drain and rinse the soaked bean, add them to the instant pot and then add roughly the amount of liquid I want to see in the finished product. Then I'll season the liquid however I like, "salt to taste" etc. I usually cheat and add a little bit of dashi powder to boost the umami and smokiness. Black beans tend to go for ~40 minutes. Big red beans tend to go for 45. Pintos fall somewhere in between.
For seasoning, bay leaves, mexican oregano, cumin, Spanish smoked paprika, onion and garlic powder are all staples which I'll adjust depending on the type of cuisine I'm aiming for.



