Recipe Details
Ingredients
-
2cupsdry great Northern beans
Cooking Directions
-
Pour beans into a multi-functional pressure cooker (such as Instant Pot). Cover with a few inches of cool water. Close and lock the lid. Select Manual; set timer for 28 minutes on high pressure according to manufacturer’s instructions. Allow 10 to 15 minutes for pressure to build.
-
Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes. Unlock and remove the lid. Drain beans and let cool.
Cook’s Notes:
Cook beans 2 to 3 minutes less if they’re going into a soup, because they will continue cooking.
Cooked beans freeze well! Pour cooled beans into an airtight container with some of the cooking liquid. Leave room at the top for expansion; cover with the lid and freeze. Or pour into a heavy-duty zip-top bag with some of the cooking liquid. Seal and place on a plate to freeze flat. Once frozen, the flat bags are easier to store.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe10 | |
| Calories124 | |
| % Daily Value * | |
| Total Fat 0g |
1% |
| Saturated Fat 0g |
1% |
| Sodium 5mg |
0% |
| Total Carbohydrate 23g |
8% |
| Dietary Fiber 7g |
26% |
| Total Sugars 1g |
|
| Protein 8g |
16% |
| Vitamin C 2mg |
2% |
| Calcium 64mg |
5% |
| Iron 2mg |
11% |
| Potassium 508mg |
11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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