Beans are packed with protein, vitamins, minerals and fiber.
Beans are a staple in Mexican, Cuban, Brazilian and other Latin American cuisines.
For example, in Mexican culture, refried beans are used in several ways: as a side dish, filling for peppers, sopes, huaraches etc., alone as a dip with tortilla chips and so much more!
When possible, use dry beans for your recipes, as canned beans contain great amounts of sodium (salt).
Depending on your recipe, and if you plan to use the broth, you may want to add some salt or vegetable mix powder.
When cooking beans in the Instant Pot or pressure cooker:
Clean the beans with some water. Put them in the Instant Pot with 2 cups of water (no salt or chicken broth). Pressure cook at High temperature for 50 minutes.
When cooking beans in the stove:
If you use dry beans soak them in water the night before, they will be hydrated, and will cook a lot faster. If this is not possible, soak them in water at least 1 hour before cooking.
In a large pot put the beans and cover with 2 cups of water. Cook at high temperature for 2 1/2 to 3 hours.