Pot O’ Beans

STOVETOP METHOD

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1. Rinse and sift through the beans to remove any debris. Place the beans, onion, garlic, pepper (if using), and kombu (if using) into a large pot over high heat. Pour in the water until it is 1 inch above the beans.
2. Bring the pot to a boil and then reduce heat to simmer gently uncovered for 2 hours. When done, beans should be tender but not bursting open.
3. Remove the beans from the heat and gently stir in the salt. Allow the salt to absorb while the beans cool. Serve warm.
4. Store leftover beans in an airtight container for up to 3-4 days in the refrigerator. Freeze beans in a freezer-safe storage bag or container to keep for up to 6 months. To defrost, move to the fridge and leave overnight.

INSTANT POT METHOD

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Prepare the beans as directed above. Add beans, aromatics, kombu (ifusing), and 4 cups water to the Instant Pot. Cook on high pressure for 30minutes, then let the pressure release naturally for 20 minutes. Releaseany remaining pressure, remove the lid, stir in the salt, and serve warm.

REFRIED BEANS

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1. In a pot over medium heat, melt the lard. Once melted, add the onion and cook until caramelized and fragrant, about 2 minutes. Reduce heat if onion pieces begin to turn dark brown.
2. Add ¾ cup of the beans to the pan. Once heated through, about 5 minutes, use a potato masher or wooden spoon to mash into a rough purée, allowing some small chunks to remain.
3. Fold in the remaining beans and bring to a simmer. When done, the beans should be thick and creamy. Serve warm.