Description
Instant Pot Moro Beans. This rare heirloom bean from Mexico, via Rancho Gordo, is pressure-cooked for 35 minutes at high pressure, with no soaking required!
Ingredients
- 1 pound dry Moro Beans, sorted and rinsed
- 6 cups water
- 1 teaspoon fine sea salt
- 1 onion, peeled and halved
- 1 bay leaf
Instructions
- Sort and rinse the beans: Sort the Moro beans, removing broken beans, stones, and other non-bean material. Put the beans in a strainer, rinse the beans, and set them aside to drain.
- Everything in the pot: Pour the beans into an Instant Pot or other pressure cooker. Add the 6 cups of water and stir in 1 teaspoon of fine sea salt. Float the onion halves and bay leaf on top of the water.
- Pressure Cook for 35 minutes with a Natural Release: Lock the lid on the pressure cooker. Pressure cook on high pressure for 35 minutes in an Instant Pot or other electric pressure cooker (Use "Manual" or "Pressure Cook" or "Pressure Cook—Custom" mode in an Instant Pot) or for 30 minutes with a stovetop PC. Let the pressure come down naturally; you can quick release any remaining pressure after 15 minutes if you're in a hurry.
- Serve or Save: Unlock the lid, tilting it away from you to avoid the hot steam. Remove the onion and bay leaf and discard. Serve the beans as a brothy bean side dish, drain them, and use them in another recipe, or freeze them in their broth for later. (See the Storage section for freezing details)
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: side dish
- Method: pressure cooker
- Cuisine: Mexican
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Nutrition
- Serving Size: 1 cup of beans
- Calories: 273
- Sugar: 2.7 g
- Sodium: 407.2 mg
- Fat: 1 g
- Carbohydrates: 49.9 g
- Fiber: 12.2 g
- Protein: 16.5 g
- Cholesterol: 0 mg