Guest guest Posted July 29, 2008 Report Share Posted July 29, 2008 No Sent via BlackBerry from T-Mobile Katie <cozycate Tue, 29 Jul 2008 12:56:28 Re: Ttish ] Re:pressure cooked beans Do you still have to soak them overnight before you pressure cook for 50 minutes? Katie --- On Tue, 7/29/08, Donnalilacflower <thelilacflower wrote: Donnalilacflower <thelilacflower Ttish ] Re:pressure cooked beans Tuesday, July 29, 2008, 9:36 AM I always toss kombu or epazote into my beans. The anasazi beans are so smooth, I like them better than pinto. We made tostadas with them. yesterday I had some in a burrito. I like them as a side dish. When I cook them I add a chopped small onion and 2 garlic cloves, 2 cups of dried beans and 5 cups of water and a little oil, the oil keeps the bean skins on in the prressure cooker. Toss in some kombu or epasote and pressure cook for 50 mins. I salt if needed when the beans are done. Cooking beans with salt makes them tough and they take longer to cook. Donna >>>> 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 29, 2008 Report Share Posted July 29, 2008 I always toss kombu or epazote into my beans. The anasazi beans are so smooth, I like them better than pinto. We made tostadas with them. yesterday I had some in a burrito. I like them as a side dish. When I cook them I add a chopped small onion and 2 garlic cloves, 2 cups of dried beans and 5 cups of water and a little oil, the oil keeps the bean skins on in the prressure cooker. Toss in some kombu or epasote and pressure cook for 50 mins. I salt if needed when the beans are done. Cooking beans with salt makes them tough and they take longer to cook. Donna >>>> 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 29, 2008 Report Share Posted July 29, 2008 Do you still have to soak them overnight before you pressure cook for 50 minutes? Katie --- On Tue, 7/29/08, Donnalilacflower <thelilacflower wrote: Donnalilacflower <thelilacflower Ttish ] Re:pressure cooked beans Tuesday, July 29, 2008, 9:36 AM I always toss kombu or epazote into my beans. The anasazi beans are so smooth, I like them better than pinto. We made tostadas with them. yesterday I had some in a burrito. I like them as a side dish. When I cook them I add a chopped small onion and 2 garlic cloves, 2 cups of dried beans and 5 cups of water and a little oil, the oil keeps the bean skins on in the prressure cooker. Toss in some kombu or epasote and pressure cook for 50 mins. I salt if needed when the beans are done. Cooking beans with salt makes them tough and they take longer to cook. Donna >>>> 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 29, 2008 Report Share Posted July 29, 2008 >>>> Do you still have to soak them overnight before you pressure cook for 50 minutes? Katie <<<< I've heard that people do this, but it's redundant and I certainly don't. That's the beauty of pressure cooking. It's literally 50 minutes start to finish. Some people fuss about the pot liquor of unsoaked beans. Maybe I've eaten enough over the years that my body has adjusted to it, but I don't have a major problem with it. And I think maybe we're just a little too Victorian about these things. We should just eat healthy, understand that farts are part of a healthy digestive system, and get over it. Though, I've got to admit that letting out a noisy one in front of a classroom full of 7th graders can leave you without a shred of dignity. I teach high school now, and there's some slight maturation with freshmen and sophomores. Not much, though. Be prepared to have a sense of humor. Cheers, Trish Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 29, 2008 Report Share Posted July 29, 2008 Thanks. Katie --- On Tue, 7/29/08, thelilacflower <thelilacflower wrote: thelilacflower <thelilacflower Re: Ttish ] Re:pressure cooked beans " Vegetarian Group " Tuesday, July 29, 2008, 5:24 AM No Sent via BlackBerry from T-Mobile Katie <cozycate > Tue, 29 Jul 2008 12:56:28 <> Re: [vegetarian_ group] Ttish ] Re:pressure cooked beans Do you still have to soak them overnight before you pressure cook for 50 minutes? Katie --- On Tue, 7/29/08, Donnalilacflower <thelilacflower@ > wrote: Donnalilacflower <thelilacflower@ > [vegetarian_ group] Ttish ] Re:pressure cooked beans Tuesday, July 29, 2008, 9:36 AM I always toss kombu or epazote into my beans. The anasazi beans are so smooth, I like them better than pinto. We made tostadas with them. yesterday I had some in a burrito. I like them as a side dish. When I cook them I add a chopped small onion and 2 garlic cloves, 2 cups of dried beans and 5 cups of water and a little oil, the oil keeps the bean skins on in the prressure cooker. Toss in some kombu or epasote and pressure cook for 50 mins. I salt if needed when the beans are done. Cooking beans with salt makes them tough and they take longer to cook. Donna >>>> 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 Quote Link to comment Share on other sites More sharing options...
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