---
title: Gemini Pressure Beans
author: Gemini
source: Created by Gemini (Adapted from Dave Arnold & Rancho Gordo)
servings: 6
prep time: 10 minutes
cook time: 55 minutes
tags: [beans, instant-pot, pressure-cooker, rancho-gordo, dave-arnold]
---

Sort and rinse @Rancho Gordo Cranberry beans{453%g} in a #colander{}, removing any debris or split stones.

Set the #Instant Pot{} to Sauté (Normal) and heat @extra-virgin olive oil{25%g}. Add @yellow onion{150%g}(finely diced), @carrot{60%g}(finely diced), @celery{60%g}(finely diced), and @garlic{4%cloves}(smashed). Sweat for ~saute{5%minutes} until softened and fragrant.

Pour in @water{1350%g} and scrape the bottom of the liner with a #wooden spoon{} to deglaze any browned bits.

Stir in @Diamond Crystal kosher salt{15%g} and @baking soda{0.4%g} until dissolved so the sodium ions and lightly alkaline pH prevent pectin cross-linking during cooking.

Add the rinsed beans, @fresh rosemary{1%sprig}, @bay leaves{2%whole}, @red pepper flakes{0.5%tsp}, and @Parmesan rind{30%g}(optional) to the pot. Stir gently so everything is submerged.

Lock the lid, ensure the steam release handle is set to Sealing, turn off Keep Warm, and cook on High Pressure for ~pressure_cook{24%minutes}.

Once the cooking cycle completes, allow a full Natural Pressure Release for ~natural_release{25%minutes} until the float valve drops completely on its own. Do not quick-release, or internal steam will flash-boil and rupture the bean skins.

Open the lid and discard the rosemary stem, bay leaves, and spent Parmesan rind.

If a thicker, more emulsified bean broth is desired, switch the #Instant Pot{} to Sauté (Low) and simmer uncovered for ~reduce{8%minutes}, stirring occasionally.

Optional Beano enzymatic treatment: allow the pot to cool until the broth temperature drops below 55°C (130°F) checked with an #instant-read thermometer{} so the alpha-galactosidase enzyme does not denature. Crush @Beano tablets{4%whole}(optional, crushed into powder) and stir thoroughly into the warm beans and broth, letting it rest for ~enzyme_rest{15%minutes} to cleave raffinose-family oligosaccharides.

Serve in bowls finished with a drizzle of @extra-virgin olive oil{15%g}, @black pepper{1%tsp}(freshly cracked), and grated @Parmesan cheese{30%g}.