Dry beans are the best return-on-investment in the pantry, and the pressure cooker turns them from plan-ahead to Wednesday-easy. The workflow is simple: pick, rinse, soak if you like (soaking can reduce cook time, but it’s optional), then cook with aromatics.
Layer flavor from the start. Add onion, bay, garlic, and a splash of oil to keep foam tame. Hold acidic ingredients and salt until beans are tender—they can slow softening if added too early. When the beans are nearly done, season the broth to taste and finish with herbs or a squeeze of citrus.
For texture, think destination. Brothy beans want a little extra liquid; salad beans should be just tender, then cooled on a tray to stop carryover softening. If you overshoot, mash some beans into the liquid to thicken and call it a win.
Leftovers are gifts. Store beans in their cooking liquid to keep them plump, then portion for the week. They’ll anchor tacos, toast, pasta, bowls, and quick soups. Freeze extra in labeled containers so future-you gets a high-five.
A final move: bean oil. Skim a spoon of the glossy top layer and use it to sauté vegetables for dinner number two. It’s flavor you already paid for.
