Instant Pot Mayocoba Beans
This recipe works with soaked or unsoaked beans. Mayocoba beans have a creamy, buttery texture and a mild flavor. They make a great side dish with just about anything. Read the notes if you want to soak the beans first.
Servings: 12 servings
Ingredients
- 4 cups broth vegetable or chicken broth
- 1 pound dry Mayocoba beans aka Canary beans
- 2 whole bay leaves
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
Instructions
- Rinse the dried beans and pick out any pebbles if you find them.
- Optional step: cover the beans in salted water and let them soak for 8 hours.
- Add the broth, beans, bay leaves, cumin, garlic powder, onion powder, and salt. Seal the lid and make sure the valve is in the sealed position.
- Cook on high pressure for 45 minutes if unsoaked and 20 minutes if soaked.
- Let the Instant Pot release pressure naturally, about 15 to 20 minutes.
- Remove the bay leaves, taste the beans and add more salt if needed.
Notes
- Most dry beans have dust and sometimes pebbles mixed into the package. Rinse them well and sort through them to make sure there are no pebbles.
- If you want to soak the beans first, place them in a large bowl and cover them with cold water. Place them in the fridge for 8 to 12 hours. Drain and rinse them before cooking.
- Old beans that have been sitting on the shelf for longer than two years will take much longer to cook. If your beans are older than 5 years, they may not soften up completely even with extra cooking time.
- Once cooked, store them in the fridge for 5 to 7 days or in the freezer for 3 months.
Nutrition
Serving: 1 | Calories: 87kcal | Carbohydrates: 13g | Protein: 6g | Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 294mg | Fiber: 4g | Sugar: 1g
