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A bowl of Good Mother Stallard beans, with uncooked beans in the foreground

Instant Pot Good Mother Stallard Beans


  • Author: Mike Vrobel
  • Prep Time: 1 hour
  • Cook Time: 45 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 6 cups of beans 1x

Description

Instant Pot Good Mother Stallard Beans. Dried heirloom beans, pressure cooked in about an hour…after an overnight (or quick) soak.


Ingredients

Scale

Soaking the beans

  • 1 pound dried Good Mother Stallard beans, sorted and rinsed
  • 1 tablespoon fine sea salt
  • 8 cups water (for soaking)

Cooking the beans

  • 1 medium onion, peeled
  • 2 bay leaves
  • 1 teaspoon salt
  • 6 cups water (for cooking)

Instructions

  1. Sort and rinse the beans: First sort the beans, discarding any stones, dirt, or broken beans. Rinse the beans, then do an overnight or a quick soak.
  2. Overnight soak: Cover the beans by an inch with water, and stir in the salt. Leave the beans to soak at least 8 hours, or overnight. Drain the beans, discarding the soaking liquid.
  3. OR: Pressure Quick Soak for 1 minute with a 30 minute rest: Put the beans and 8 cups of water in an Instant Pot or other pressure cooker, and stir in the salt. Pressure cook at high pressure for 1 minute (“Manual” or “Pressure Cook” mode in an Instant Pot), then let the beans sit for 30 minutes. Drain the beans, discarding the soaking liquid. Wipe out the pressure cooker pot if you’re re-using it in the next step.
  4. Pressure Cook for 15 minutes with a Natural Release: Put the soaked beans in the pressure cooker, add 5 cups of water, sprinkle with the teaspoon of salt, then add the onion and bay leaves. Lock the lid and pressure cook at high pressure for 15 minutes in an Instant Pot or other electric pressure cooker, or for 12 minutes in a stovetop pressure cooker. (Use “Manual” or “Pressure Cook” mode in an Instant Pot.) Let the pressure come down naturally, about 30 minutes. (If you’re in a hurry, you can quick release any remaining pressure after 15 minutes of natural pressure release.)
  5. Serve: Discard the onion and bay leaf. Serve the beans with their broth, or drain the beans and add to other dishes.

Notes

Freezing beans: Beans freeze really well. I always make a big batch and freeze the leftovers, covered with the cooking broth, in 2-cup containers. That makes them the perfect size to replace 15- to 16-ounce cans of beans in recipes.

Can you skip the soak? Yes, if you pressure cook for 45 minutes with a Natural Pressure Release…and then check the beans. If they’re not cooked through, give them another 5 minutes under pressure to finish cooking.

Tools

6 quart or larger pressure cooker (I love my Instant Pot electric pressure cooker)

Fine Mesh Strainer

  • Category: Side Dish
  • Method: Pressure Cooker
  • Cuisine: American

Keywords: Instant Pot Good Mother Stallard Beans, Pressure Cooker Good Mother Stallard Beans

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