Ingredients

Scale

1 medium onion, peeled & chopped
2 – 5 cloves garlic, peeled & chopped
1 jalapeno, seeded & chopped
2 bay leaves
1 cup pork juice (reserved juices from pork roast or ham … or substitute 1 cup water + 1 teaspoon liquid smoke)
7 cups water
2 Tablespoons olive oil or bacon butter (reserved fat from baking bacon)
1 lb dry beans
Other herbs or seasonings as desired

Instructions

Put all ingredients in the instant pot (or other pressure cooker).
Turn the lever to the sealed position. Set pressure cooker for 50 minutes.
After cooking time is up, wait until the pressure is naturally released (about 30 minutes). Remove the lid and check the beans. Add Red Robin Seasoning (or salt) and other seasonings to taste.Remove the bay leaves and strain off any excess liquid. Enjoy!

Notes

Use a mini food processor to chop the onion, garlic and jalapeno into little bits.

For vegan beans, use all water with some liquid smoke. If you are freezing any of the beans, make sure to reserve the cooking liquid.

I use a mix of beans and some of them are large, so I always set it to cook for 50 minutes.If your beans are small, you might be able to reduce them.

Suggested seasonings to add: chipotle powder, fresh rosemary or oregano, Trader Joe’s 21 Seasoning salute, cilantro, cumin.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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