Black Bean Lentils

 

Instant Pot: Soaked Black Beans + Unsoaked Lentils (Plain)

Ingredients

• 1 cup soaked black beans (soaked 6–12 hrs, drained)

• 1 cup dry brown or green lentils (rinsed)

• 4 cups water

Cook Time

• High Pressure: 8 minutes

• Natural release: 15 minutes, then release remaining pressure

This will give you:

• Soft black beans

• Soft lentils (not mushy)

   

  Ingredient	Prep	Ratio (Liquid to Legume)
  Chickpeas & Black Beans	Soaked 8+ hours	2:1
  Black-Eyed Peas	Soaked 1–2 hours	2:1
  Lentils (Green/Brown)	Dry/Rinsed	3:1

  1. Combine & Cover: Drain and rinse all the soaked beans. Add them to the Instant Pot along with the dry lentils. Add enough liquid (water or broth) to cover the mixture by 2 inches.

  2. Pressure Cook:

• Setting: Pressure Cook (High)

• Time: 10–12 minutes

• Release: Natural Release for 15 minutes. * Tip: Do not use Quick Release immediately, as the high-pressure steam can cause the bean skins to burst and make the texture grainy.

3. Seasoning Note: Wait to add salt and acid (like lemon or vinegar) until after the beans are cooked. Adding salt or acidic ingredients during the pressure cycle can toughen the skins of the chickpeas and black beans, preventing them from softening properly.

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Making it a Meal

To turn this into a complete high-protein meal, you can finish the dish with these quick additions after opening the lid:

• Healthy Fats: Stir in a tablespoon of olive oil or some diced avocado.

• Grains: Serve over a half-cup of quinoa or brown rice for a complete amino acid profile.

• Freshness: Fold in chopped parsley, cilantro, or green onions to cut through the earthiness of the beans.

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