Guest guest Posted August 30, 2006 Report Share Posted August 30, 2006 All this talk about black beans sent me to the cupboard to fetch a pkg. of dried black beans. I will put them out to soak tonight and cook them tomorrow in the crock pot. I will season them with garlic, onion and a jalapeno pepper.My mouth is watering thinking about them on a bed of rice. In the meantime I am eating a tomato sandwich. Life is too good. Smiles and hugs Deanna , " Wee K Chew " <techiewee wrote: > > Dear Marilyn, > > Please sent us a picture of it, lol > I am jealous of your dried black beans > I can not get that here in UK > > Please also sent us a picture of the dried black beans. > > > TIA, > Wee > > > > On Behalf Of Marilyn Daub > Wednesday, August 30, 2006 9:15 PM > > Re: Re: Costa Rican Gallo Pinto - Marilyn > > > Thanks, Wee. I am boiling up the dried black beans right now as I type > this. I am making this and it should be done about 7 Eastern Time. > > Marilyn Daub > mcdaub > Vanceburg, KY > My Cats Knead Me!! > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 30, 2006 Report Share Posted August 30, 2006 Quick question from the newbie: Any of you use a pressure cooker to cook your beans? I rarely can remember to soak beans overnight so using the pressure cooker is awesome. To quote from one of the cooker sites: Beans are considered " forbidden foods " by some cooker manufacturers since foaming action can push a bean or loose skin into the vent and clog it. Just use 4 cups of water and 1 tablespoon of oil (which controls the foaming) for each cup of dried beans and you won't experience any difficulty. When the cooking time is up, quick- release the pressure cooker under cold water to avoid foaming or sputtering at the vent. In the unlikely event that you hear loud sputtering while cooking beans, place the cooker under cold running water to bring down the pressure. Remove and clean the lid, vent, and rubber gasket. Lock the lid back in place and prroceed with cooking. " To avoid a " gas " problem, just cook them under high pressure for 1 minute, using 4 cups of water, 1 tablespoon oil per cup of dried beans. Quick-release the pressure, drain, and rinse the beans. Then continue cooking with fresh water & oil. A great cooking chart for everything from Adzuki to Soy beans is here: http://www.fabulousfoods.com/school/cstools/pressurecooker/beans.html Janis , " genny_y2k " <genny_y2k wrote: > > All this talk about black beans sent me to the cupboard to fetch a > pkg. of dried black beans. I will put them out to soak tonight and > cook them tomorrow in the crock pot. I will season them with garlic, > onion and a jalapeno pepper.My mouth is watering thinking about them > on a bed of rice. In the meantime I am eating a tomato sandwich. Life > is too good. > Smiles and hugs > Deanna , " Wee K Chew " > <techiewee@> wrote: > > > > Dear Marilyn, > > > > Please sent us a picture of it, lol > > I am jealous of your dried black beans > > I can not get that here in UK > > > > Please also sent us a picture of the dried black beans. > > > > > > TIA, > > Wee > > > > > > > > On Behalf Of Marilyn Daub > > Wednesday, August 30, 2006 9:15 PM > > > > Re: Re: Costa Rican Gallo Pinto - > Marilyn > > > > > > Thanks, Wee. I am boiling up the dried black beans right now as I > type > > this. I am making this and it should be done about 7 Eastern Time. > > > > Marilyn Daub > > mcdaub@ > > Vanceburg, KY > > My Cats Knead Me!! > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 30, 2006 Report Share Posted August 30, 2006 Hi Wee I looked up black beans in the Cooks Encyclopaedia and here is what I found http://www.foodsubs.com/Beans.html. If you can't find any dried Black Turtle Beans at Tesco, send me your address off list and I will buy you a packet tomorrow and pop them in the post :-D Christie , " Wee K Chew " <techiewee wrote: > > Dear Marilyn, > > Please sent us a picture of it, lol > I am jealous of your dried black beans > I can not get that here in UK > > Please also sent us a picture of the dried black beans. > > > TIA, > Wee > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 30, 2006 Report Share Posted August 30, 2006 My mother and I used a pressure cooker to cook roasts all the time. She warned me about using it to cook with foods which could clog venting. Be very careful. Debbie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 30, 2006 Report Share Posted August 30, 2006 The oil also stops the foaming. First rule of pressure cookers is, no matter what you are cooking, NEVER LEAVE IT ALONE WHEN ON HEAT. The second, which has, in my experience, prevented any problems with the valve or airway is just don't fill it more than half way full with water and ingredients. If the " whistle " starts sounding choked and/or the valve sputters, the food & liquid level is too high and clogging the valve. As I wrote before, cool the pot down under cold water in the sink to reduce pressure, open it, clean the cover, valve, airway and gasket, lower the liquid level and heat it back up. Just some simple pressure cooker practices will cut hours off the cooking time of beans, soups, stews, bread puddings, all sorts of foods. Todays pressure cookers aren't like our Grannys, they have all kinds of safety locks and are much more forgiving. Janis , " Marilyn Daub " <mcdaub wrote: > > Yes, and listen to the steam coming out the weight. If that changes, cool > it down immediately. Make sure you cover the liquid with a layer of oil to > keep the skins down and away from the vents. > > Marilyn Daub > mcdaub > Vanceburg, KY > My Cats Knead Me!! Quote Link to comment Share on other sites More sharing options...
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