Yellow Eye Beans–Simply Made

Cooked Yellow Eye BeansI have really enjoyed using various beans from Rancho Gordo. Recently, I made some Yellow Eye Beans  in my Instant Pot.   They  were so good!!


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First I cooked the beans under pressure in the Instant Pot. Then I used the Saute function to cook some vegetables. Finally, I added the cooked beans to the cooked vegetables and used the Slow Cook function of the Instant Pot to let the beans simmer for additional flavor.

Did I say YUM?! They are good!

If you don’t have Yellow Eye beans you could try substituting a white bean. I hope you enjoy them as much as I do!

Cooked Yellow Eye Beans
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Yellow Eye Beans--Simply Made

A simple recipe, using few ingredients, but yielding yummy results! Enjoy!

Course Legumes, Main Course
Appliances Instant Pot
Author Tina

Ingredients

  • 1/2 pound Yellow Eye Beans
  • water
  • 1 teaspoon olive oil
  • 2 teaspoons olive oil (or substitute water)
  • 1/2 onion chopped
  • 2 ribs celery diced
  • 2 cloves garlic peeled and diced
  • 1/2-3/4 teaspoon sea salt
  • 1/8 teaspoon pepper

Instructions

  1. Sort through the beans, picking out any debris or bad beans. Rinse the beans, cover with ample water (at least 4 cups) and allow the beans to soak for 8 hours or overnight.

  2. Drain the beans. Rinse. Put into the stainless steel inner pot of the Instant Pot. Add water to just cover the beans. Add 1 teaspoon of olive oil. (This will help prevent foaming so that the bean liquid doesn't start coming out of the Sealing Knob. Trust me, you don't want this to happen!) 

  3. Put the lid on the Instant Pot and turn the Sealing Knob to Sealing. Press the Bean/Chili function button and select your time. I live at 7000 feet in elevation, so I cooked the beans for 41 minutes. For people at lower elevations, try 6 to 9 minutes. 

  4. When the beans have finished cooking, allow for a natural pressure release. Carefully remove the lid, take the beans and the pot out and set it aside. 

  5. If you have an extra inner pot, use it for the next step. If you don't, (and they are handy to have), take the beans out of the pot, wash it and use it for the sauteing. 

  6. Press the Saute function on the Instant Pot. When the display says Hot, add either the oil or some water (about 2 tablespoons). Wait a minute for it to get hot.

  7. Now add the onion, celery and garlic. Saute until the onion is cooked to your liking. (I like mine a little browned.) During the Saute process, after it has cooked on "normal" for awhile, I cancel the cooking process, select Saute again, and press the adjust button so it sautes on a lower heat. This works well for me, to start on the normal heat setting and then move to the lower heat setting for sauteing. 

  8. Once the vegetables are cooked to your liking, add the beans and as much broth as you want to the pot. Also add the salt (if using), pepper, and a heaping spoonful of love. 

  9. Select the Slow Cook function. Press the adjust button if you want More heat or Less heat. I started out on the More heat, then after it started bubbling, pressed the Cancel button and reset the Slow Cook function to less heat as we wouldn't be eating for a few hours. 

  10. When using the Slow Cook function, cover the pot with the glass lid which is made for the Instant Pot (it has a venting hole in it) or use the Instant Pot lid with the Sealing Knob in the open or venting position.

  11. Enjoy!

    Cooked Yellow Eye Beans

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