@ahnestkitchen: Here’s how my mom preps and cooks beans (with no splitting) so she always has them on hand for a variety of dishes like bean smoothie, soups and stews, and multigrain rice. INGREDIENTS: 1 cup (197g) chickpeas 1 cup (190g) pinto beans 1 cup (173g) black soybeans 6 cups water (you need to make sure it's more than just submerged since the beans absorb water and the tops can dry out if there isn’t enough) INSTRUCTIONS: 1. Add the beans to a large bowl and cover with 6 cups of water. Soak for at least 8 hours or overnight. Drain and rinse well. 2. Pour about 1 inch of water into an instant pot and place a collapsible steamer basket inside (the water should not touch the basket). Add the soaked beans in an even layer. Lock the lid and close the pressure-release valve. Cook on High Pressure for 7 minutes. 4. Turn off the instant pot and quick-release the pressure. Carefully open the lid, allowing the steam to escape away from you. Remove the steamer basket and let the beans cool to room temperature. Transfer to a zipper-lock bag and freeze. #mealprep #koreanfood #beans #plantbased #CookingHacks

Sarah Ahn

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Region: US

Sunday 15 March 2026 02:47:18 GMT