Prep time: 5 minutes / Time to strain: 10 minutes / Prepare dinner time: 25 minutes / Launch time: 25 minutes

I cook dinner with beans lots as a result of they’re a straightforward supply of lean protein. Shopping for canned beans will get costly and so they take up a ton of area in my cupboards. A giant bag of dried beans, then again, prices a couple of greenback and so they’re straightforward to make in a strain cooker. I add inventory and a bay leaf for additional taste and season to style with salt. Makes 6 cups

1 pound dried black or pinto beans

5 cups water, or Garden Vegetable Stock, or low-sodium store-bought vegetable inventory

1 bay leaf

Celtic sea salt or kosher salt

1.In your strain cooker, mix the beans, water, and bay leaf. Lock the lid in place and set the cooker to Excessive strain for 25 minutes. Let the strain launch naturally.

2.Take away and discard the bay leaf. Season the beans to style with salt. Maintain refrigerated in an hermetic container for three to four days, or freeze for as much as 6 months.

Leftovers tip: Refrigerate the beans of their cooking liquid to forestall them from drying out.

Per Serving (½ cup): Energy: 129; Whole Fats: 1g; Saturated Fats: 0g; Protein: 8g; Whole Carbs: 24g; Fiber: 6g; Web Carbs: 18g; Ldl cholesterol: 0mg