Guest guest Posted July 28, 2008 Report Share Posted July 28, 2008 I like to cook beans in the crock pot.They are so good. Put them on first thing in the morning.I also soak my beans for around 8-10 hours.Yummy. To me the taste is much better.Perhaps it is because I just put them in to crock pot and forget them Janie in Tampa. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 28, 2008 Report Share Posted July 28, 2008 Recently, I tried cooking beans instead of using them out of a canned. I was not able to make them as soft as the canned beans. Would I have to use a pressure cooker or crock pot to make them that soft or is there another way? -Ruth > > I like to cook beans in the crock pot.They are so good. > Put them on first thing in the morning.I also soak my beans for around 8-10 > hours.Yummy. > To me the taste is much better.Perhaps it is because I just put them in to > crock pot and forget them > Janie in Tampa > . > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 28, 2008 Report Share Posted July 28, 2008 My preferred way to cook beans is in the crockpot. I have some cooking there right now. The longer you leave them, the softer they become. However, you can achieve soft beans on the stovetop too, by cooking them longer. Just make sure there is enough liquid that they don't dry out. If you have specific questions, you can email me privately. ~MarthaRuth and Jeff <tyrianus2000 Sent: Monday, July 28, 2008 12:10:02 PM Re: Pressure Cooking Beans. Recently, I tried cooking beans instead of using them out of a canned. I was not able to make them as soft as the canned beans. Would I have to use a pressure cooker or crock pot to make them that soft or is there another way? -Ruth > > I like to cook beans in the crock pot.They are so good. > Put them on first thing in the morning.I also soak my beans for around 8-10 > hours.Yummy. > To me the taste is much better.Perhaps it is because I just put them in to > crock pot and forget them > Janie in Tampa > . > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 29, 2008 Report Share Posted July 29, 2008 Thanks so much everyone for the pressure cooking advice. It seems that no one else has had this problem, so I'll give it another try and see what happens. Many thanks again, Shell. - " Serene " <serene-lists Sunday, July 27, 2008 6:00 PM Re: Pressure Cooking Beans. > Shell wrote: >> The first time I tried to pressure cook beans, pea powder was >> coming >> out in the steam and blocking up the vent and really frightened me. After that someone >> said to put oil in the water, which I did, and it worked wonderfully. >> Trying to be fat free I'm not sure what to do now. When the peas or beans are >> cooking, >> do they absorb the oil or just the water, or is there anything else I can put in the >> water >> to stop the bean powder from blocking the vents. >> Thanks for any advice. >> Shell. >> >> >> > First, don't overfill the cooker. I don't add oil to mine, and I've > never had the foam problem. Then if you still have foam, I say use a > little oil in the water, and then drain and rinse the beans when they're > cooked. > > Serene > -- Checked by AVG. Version: 7.5.524 / Virus Database: 270.5.6/1575 - Release 7/26/2008 4:18 PM -- I am using the free version of SPAMfighter for private users. It has removed 1909 spam emails to date. Paying users do not have this message in their emails. Get the free SPAMfighter here: http://www.spamfighter.com/len Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 29, 2008 Report Share Posted July 29, 2008 Oooh, sorry, I have to jump in here on the pressure cooking beans! I DID have an explosion, using a fairly new Kuhn-Rikon pressure cooker. I was cooking chickpeas. Truth be told, it WAS a large batch of chickpeas, but I didn't think too much about it. I had warning signs, like an unusual noise I hadn't heard before, then it just started spewing chickpea juice out of the top! Huge mess, but luckily, no one was burned. I don't know why I ignored the noise. I started researching, and lots of people do recommend that you add a dash of oil to your chickpeas before pressure cooking, just to prevent the skins from clogging the vent(s). (Even Lorna Sass, PC queen :-) Just to be safe, I now add about a teaspoon of oil to my beans, too. Most of the time, I am draining off the liquid (including the oil), so it's not adding any fat. I don't expect anyone else to agree with me, it's just my choice. One explosion was enough and I'd rather be safe than sorry. CherylGet fantasy football with free live scoring. Sign up for FanHouse Fantasy Football today. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 29, 2008 Report Share Posted July 29, 2008 merlotone wrote: > Oooh, sorry, I have to jump in here on the pressure cooking beans! I > DID have an explosion, using a fairly new Kuhn-Rikon pressure cooker. > I was cooking chickpeas. Truth be told, it WAS a large batch of > chickpeas, but I didn't think too much about it. > > I had warning signs, like an unusual noise I hadn't heard before, > then it just started spewing chickpea juice out of the top! Huge > mess, but luckily, no one was burned. I don't know why I ignored the > noise. > > I started researching, and lots of people do recommend that you add a > dash of oil to your chickpeas before pressure cooking, just to > prevent the skins from clogging the vent(s). (Even Lorna Sass, PC > queen :-) Just to be safe, I now add about a teaspoon of oil to my > beans, too. Most of the time, I am draining off the liquid > (including the oil), so it's not adding any fat. I don't expect > anyone else to agree with me, it's just my choice. One explosion was > enough and I'd rather be safe than sorry. Sure. If you're not willing to follow the directions (which clearly say not to overfill the cooker, and not to ignore the noises), then I think a pressure-cooker is a bad choice for you. (Not you in particular, I mean the generic " you " .) Serene Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 30, 2008 Report Share Posted July 30, 2008 Thanks Cheryl for telling me that, 1 tsp of oil doesn't sound too much, I was putting far more than that in. I will try reducing it to that first I think and see if everything is ok, and will listen out for strange noises. Thanks for the warnings. Shell. - <merlotone Tuesday, July 29, 2008 11:07 PM Re: Pressure Cooking Beans. > Oooh, sorry, I have to jump in here on the pressure cooking beans! I DID > have an explosion, using a fairly new Kuhn-Rikon pressure cooker. I was > cooking chickpeas. Truth be told, it WAS a large batch of chickpeas, but I didn't > think too much about it. > > I had warning signs, like an unusual noise I hadn't heard before, then it > just started spewing chickpea juice out of the top! Huge mess, but luckily, no > one was burned. I don't know why I ignored the noise. > > I started researching, and lots of people do recommend that you add a dash > of oil to your chickpeas before pressure cooking, just to prevent the skins > from clogging the vent(s). (Even Lorna Sass, PC queen :-) Just to be safe, I > now add about a teaspoon of oil to my beans, too. Most of the time, I am > draining off the liquid (including the oil), so it's not adding any fat. I > don't expect anyone else to agree with me, it's just my choice. One explosion > was enough and I'd rather be safe than sorry. > > Cheryl > > > > **************Get fantasy football with free live scoring. Sign up for > FanHouse Fantasy Football today. > (http://www.fanhouse.com/fantasyaffair?ncid=aolspr00050000000020) > -- Checked by AVG. Version: 7.5.524 / Virus Database: 270.5.6/1575 - Release 7/26/2008 4:18 PM -- I am using the free version of SPAMfighter for private users. It has removed 1914 spam emails to date. Paying users do not have this message in their emails. Get the free SPAMfighter here: http://www.spamfighter.com/len Quote Link to comment Share on other sites More sharing options...
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