Instant Pot Collard Greens and Great Northern Beans

3 ¼ cups water + 1 cup dry great northern beans based on my garbanzo bean recipe ratios.

Added ~5 table spoons of light soy sauce + 1 tablespoon sugar. I went for the higher end of what I would prefer so that the beans could soak in the salt more and since I’m adding more collard greens.

Collard greens on top of the beans so the beans are submerged in water. Better than if a bean is not and is not hydrated at the end.

I specifically cook with instant pot because it’s a tough vegetable that’s bitter so it can use

Jenny liked it!

I made it again, one bunch of collard greens with a can of black beans. It was a lot less beans and Jenny liked it a lot more with less beans. 30 minutes on high. Started with onions and stems, sauteed, then pressure cooked with ~1 cup of sofrito broth + beans + leaves on top. It worked out really well. ~ 2 dinners worth of veggies.

https://www.mysequinedlife.com/southern-instant-pot-collard-greens/

Made it again with one small bunch of collard greens from Bi-Rite’s compost. Used 1 cup of pinto beans from buy nothing from SF Food Bank.

Beans on bottom so they soak in the water better. 3c water : 1c beans. 45 min high (I did 30 but it was still crunchy). Previously Jenny said she liked it more with fewer beans so I’ll just make the normal amount and fish it out.

Soaked the stale pinto beans cause last time was crunchy no matter what. I soaked 24 hours and they’re pretty good state before instant pot . Drained, refilled with 2 cups chicken broth + 2 tbsp sugar maybe.

50 min high.

Also some dried chipotle peppers in adobo (~2 peppers), it’s kind of spicy.

• 1 cup pinto beans
• Soaked in water for 3 hours + salt + baking soda for the gas
• Pressure cooked in 1 hr high with collard greens with chicken broth
• Jenny suggested mixing tomato sauce in at the end and reducing, so that it's good on pasta. Great idea!