When someone asks me what a ‘staple’ vegan meal is for me, I immediately say ‘black beans and rice.’ I also use this response as part of my reasoning for why eating plant-based doesn’t have to be expensive (but that’s another post for another day ;)).
Beans and rice are like the denim of the food world. They’re comforting, easy, have earned their place as an essential, and you can never really have too much (well, maybe.
Everything in moderation, I suppose). They’re pretty much always in meal rotation in our household, used in tacos, soups, bowls, and as a headliner all on their own.
Since we eat them so often, it was necessary for me to figure out a way to make a big batch as part of meal prep for the week (I use the term ‘meal prep’ loosely because it’s more a function of laziness than preparedness). Enter: Instant Pot. Unless you’ve been living under a rock, I’m sure you’ve heard of this thing. There are whole Pinterest boards out there dedicated to Instant Pot recipes. It’s having a moment, and it’s certainly earned it. Just a quick little summary of our popular kitchen friend: the Instant Pot serves as a pressure cooker (among many other things
), making cooking things that usually take a long time (like dry beans), much simpler/faster. I’m all about convenience without sacrificing quality. My Instant Pot is in the running for ‘most used kitchen appliance,’ only being passed by the blender. If you don’t have one, make sure to add it to your Christmas list this year. I’m sure Santa has stock in those things.
Alright, let’s cook some beans.
Prep your fresh ingredients while your beans are doing a quick 15 minute soak. Rinse beans well after they are finished soaking.
Add all ingredients to the pot and give everything a quick stir.
Lock your lid, and set the nozzle to ‘sealing.’ Then, press ‘manual’ on the front of your Instant Pot and set the time to 50 minutes. You’ll hear a little ‘beep, beep, beeeeeep’ and that’s it! Go do a load of laundry, wash your hair, catch up on your favorite show, make guacamole, come back in 50 minutes when the timer on the IP goes off (more beeping), and switch the nozzle to ‘venting’ to release the steam. Let your beans simmer for a few minutes before opening the lid.
Eat them however you’d like (my favorite way is on top of basmati rice, avocado, and hot sauce), and store the rest for the week!
-5 C organic vegetable stock
-1 lb dry organic black beans (+ enough filtered water to cover beans for soaking)
-1 small organic white onion, coarsely chopped
-1 organic green pepper, coarsely chopped
-5-6 cloves of garlic, coarsely chopped
-1-2 t Jane’s Mixed Up Salt (*if using low sodium veggie stock, you may need to increase the salt a bit)