pressure cooked beans

[Guest guest]

Yes me too. 50 minutes and you have about the best tasting beans in

the world. I made PC anastazi beans yesterday, and everyone raved

about them.

Donna

 

, bantrymoon <bantrymoon

wrote:

>

> >>>> Does anyone know what the dry bean equivalent (before soaking

and

> cooking) for one can of beans would be? <<<<

>

> It's about 1/2 cup dried beans per can of beans. One cup of dried

beans

> yields 3 cups cooked, and a can is about 1 1/2 cups.

>

> Dried beans are really, really cheap! I cook up a few cups of dried

> beans at a time in my pressure cooker. Since it takes about 50

minutes

> on the stove from start to finish, including warmup time, it's

cheap for

> energy use, too. Then I freeze beans in 2-cup portions.

>

> Great way to enjoy high quality foods from scratch while saving

some moolah.

>

> Cheers,

>

> Trish

>

[Guest guest]

I need to go get myself a pressure cooker. Is that the same machine that

pressure cans? amy

 

 

 

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[Guest guest]

>>>> Yes me too. 50 minutes and you have about the best tasting beans

in the world. I made PC anastazi beans yesterday, and everyone raved

about them.

Donna <<<<

 

That sounds intriguing. I've only cooked anastazi beans once, and I

liked their hearty flavor. How did you use them once they were cooked?

 

I like to put a few bay leaves in with beans while they're cooking. Do

you add anything to the beans? Some cooks recommend kombu or epazote.

I've tried kombu and liked it, myself.

 

Cheers,

 

Trish

[Guest guest]

>>>> I need to go get myself a pressure cooker. Is that the same

machine that pressure cans? amy <<<<

 

It's the same sort of pot, but the pressure canner is very large. My

pressure cooker is a 6-qt cooker. I got it at a local kitchen supply

place, but you can get them at many department stores. Amazon.com has

them, too. I just checked -- you can get a stainless steel 6-qt pressure

cooker for $50.

 

One issue with pressure cookers is their sealing ring. It's a rubber

ring, and it will eventually need replacing. You might want to check to

see if there are sources convenient to you to get them before you settle

on a brand.

 

I love cooking with a pressure cooker because I can get beans on the

table in an hour. It gives me the freedom to cook from scratch in a

reasonable amount of time. I'm a teacher, and my job keeps me pretty

busy. When I get home at the end of a working day, I'm not inclined to

spend hours cooking. But I'll often cook beans and freeze them. I can

cook up a pot of beans on a workday and put them away for another day

because pressure cooking is so easy.

 

You can also pressure cook grains. It makes cooking brown rice a very

quick business!

 

Cheers,

 

Trish

[Guest guest]

kind of off subject, but does anyone have a slow cooker beans recipe?

 

mike

[Guest guest]

Hi there,

I use canned beas a lot due to convience. However the recent thread

about pressure cooked beans inspired me to pull out my electric

pressure cooker and give it a go. Unfortunately, I ended up with soggy

beans. What is a good beans/water ratio? Also, how much oil do you put

in to keep the skins on?

I appreciate any advice.

Thanks

Julie

[Guest guest]

I cup of dried beans to 2 1/2 cups water, 1/2 chopped onion, one clove

chopped garlic, few sprigs epazote or piece kombu of you have either of

those two, a splash of oil. I don't measure the oil but it's probably

about 2 tsps. I cook them for 50 minutes and they are perfect. Salt

when done if needed. I don't use an electric PC so I'm not sure if it

makes a difference.

Donna

 

, " Julie " <cavaliercutiepie

wrote:

>

> Hi there,

> I use canned beas a lot due to convience. However the recent thread

> about pressure cooked beans inspired me to pull out my electric

> pressure cooker and give it a go. Unfortunately, I ended up with

soggy

> beans. What is a good beans/water ratio? Also, how much oil do you

put

> in to keep the skins on?

> I appreciate any advice.

> Thanks

> Julie

>

[Guest guest]

>>>> Unfortunately, I ended up with soggy beans. What is a good

beans/water ratio? Also, how much oil do you put in to keep the skins

on? <<<<

 

The main reason for soggy beans is cooking them too long. The time you

need depends on the bean. Also, you don't have to add oil or anything

else to your beans to get good ones. I don't ever add oil and I never

have a problem with lots of skins floating around.

 

I don't know about an electric pressure cooker as you used. However,

here's what I do for cooking pinto beans in a pressure cooker on a stove

burner:

 

Pick over and rinse clean some quantity of pintos. Add the beans to the

pressure cooker, then add water to cover 3 inches. (Don't worry about

specific water/bean ratios.) Heat over high heat until pressure is

reached, then reduce heat and cook under pressure for 30 minutes. Set a

timer so you know you're doing just that.

 

Now, take the pot off the burner and allow it to cool until the pressure

indicator returns to normal. You should have perfectly cooked pinto beans.

 

Alternatively, if you want to use the beans sooner, pressure cook for 35

minutes, then put the hot pot in the sink and run cold tap water over it

until the pressure returns to normal. Your perfect beans are ready to use.

 

Cheers,

 

Trish