Prep – Soak Beans

• Quick Soak – In a large pot, place 1 lb beans (around 2 cups) and 8 cups of water. Bring the pot to a rapid boil for 2 minutes. Remove from heat and cover for 1 hour. Drain water and rinse beans.
• Overnight Soak –  In a large pot, rinse beans then fully cover beans with water. Cover the pot and let it sit on the countertop overnight (6-8 hours) or place in the refrigerator if soaking longer than 8 hours. Drain water and rinse beans.
• No soak – No soaking is required for split peas,  BUT rinse the split peas well in a fine-mesh sieve removing any debris.

Stovetop Option

Black Beans, Navy Beans, Pinto and Kidney Beans (w/ Soaked Beans)

1. To the large pot of rinsed beans, add 6 cups of hot water and salt (if adding, see notes). Simmer gently with lid tilted 1-1/2 to 2 hours or until tender.
2. Store cooked beans in a bit of the cooking liquid to keep them moist and tender while in the fridge. Store beans in an airtight container in the refrigerator for up to 5-7 days or in the freezer for 1 month.

Chickpeas(w/ Soaked Beans)

1. In a large saucepan or pot, cook 2 cups of the soaked chickpeas and 6 cups of water for roughly 70 minutes or according to the package instructions.
2. Once cooked, let the chickpeas cool in the liquid until room temperature. Remove the chickpeas with a clean slotted spoon and store in a bit of the cooking liquid to keep them moist and tender while in the fridge. Store leftovers covered in the refrigerator for up to 4-5 days, or in the freezer for up to 1 month.

Split Peas

1. In a large soup pot, add split peas, water or vegetable broth . Bring to a boil over high heat. Stir peas.
2. Reduce heat, cover, and simmer until tender and most of the liquid is absorbed or about 20 minutes.
3. Remove from heat and season with salt to taste.
4. store cooled leftovers in the refrigerator for up to 5 days or in the freezer for up to 1 month. Reheat in a saucepan on the stovetop, adding a little water, as needed, to prevent sticking.

Instant Pot Option

Black Beans, Navy Beans, Pinto and Kidney Beans (w/ Soaked Beans)

1. Place soaked beans, enough water to completely cover the beans and salt (if adding, see notes) to the inner pot of a pressure cooker.
2. Lock the Instant Pot lid and set the vent to closed. Select MANUAL mode and cook beans on high pressure for the following times:
   • Black & Pinto Beans – 8-10 minutes 
   • Navy Beans – 7-9 minutes (soaked 8 hours) note – 7 minutes was spot on with 8 hour soak. If you soak navy beans for less than 8 hours (like 4 -6) adjust time to 8-10 minutes. See notes*
   • Kidney – 15-25 minutes 
3. Allow to naturally release until pressure subsides, or at least 15- 20 minutes before doing a quick release. Note – Depending on the age of beans and your pressure cooker, natural release over 25 minutes may cause beans to become too soft or mushy, especially for smaller beans like navy beans. See notes for tips!
4. Store cooked beans in a bit of the cooking liquid to keep them moist and tender while in the fridge. Store beans in an airtight container in the refrigerator for up to 5-7 days or in the freezer for 1 month.

Chickpeas(w/ Soaked Beans)

1. Place soaked chickpeas, salt and enough water to completely cover the chickpeas in the inner pot of a pressure cooker.
2. Lock the Instant Pot lid and set the vent to closed. Select MANUAL mode and cook chickpeas on high pressure for 10-15 minutes. 
3. Allow to naturally release until pressure subsides, or at least 20 minutes before doing a quick release.
4. Store cooked chickpeas in a bit of the cooking liquid to keep them moist and tender while in the fridge.

Split Peas

1. Place split peas, water or vegetable broth to inner pot of a pressure cooker.
2. Lock the Instant Pot lid and set the vent to closed. Select MANUAL mode and cook split peas on high pressure for 8 -10  minutes. 
3. Allow to naturally release until pressure subsides, or at least 15 minutes before doing a quick release. Season with salt to taste.
4. Split peas are best eaten when fresh. Store cooled leftovers in the refrigerator for up to 5 days or in the freezer for up to 1 month. Reheat in a saucepan on the stovetop, adding a little water, as needed, to prevent sticking.

 *See blog post for slow cooker split peas