Instant Pot Mayocoba Beans

 These are really delicious. They're creamy and neutral and great as a side for Mexican food, a breakfast side to eggs/ salsa or just on their own.

PREP TIME5 minutes

COOK TIME45 minutes

ADDITIONAL TIME15 minutes

TOTAL TIME1 hour 5 minutes

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

1. Rinse the dried beans and pick out any pebbles if you find them. 
2. Optional step: cover the beans in salted water and let them soak for 8 hours. 
3. 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.
4. Cook on high pressure for 45 minutes if unsoaked and 20 minutes if soaked. 
5. Let the Instant Pot release pressure naturally, about 15 to 20 minutes. 
6. 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.

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