pressure cooker and beans

June 16, 2009

In a message dated 6/16/2009 6:58:33 P.M. Pacific Daylight Time,

sacornelius writes:

What do I need to do? I soak them. I follow the directions. But more

often than not they don't work out right. They are done according to texture

(squish) but are dry and like chewing a towel.

I have never been able to get kidney beans done the way my hubby thinks

they should be done. He likes all his beans cooked to mush. Kidney beans

have a thicker skin and they don't instantly mush up so he is never happy.

I take my navy beans(2 cups), sort them if needed, rinse them, throw them

in the pressure cooker with at least 2x as much water as beans, put the lid

on, when the steam comes out the vent in a steady stream I put the weight

on and when the pressure is up to 15 pounds I reduce the temp until the

weight is rocking gently and steadily. Then I turn the timer on to 45 minutes,

when the timer goes off I turn the stove off, take the pressure cooker to

the sink and run cold water on it till the pressure is down and the lid

releases (there is a faint sound to it, so listen for it). I take a fork and

lift the weight off, if there is the slightest hiss the weight is dropped

back and more cold water run over the top, when the weight comes off with no

hiss of escaping steam I gently turn the lid. If it doesn't come with

gentle turning I wait or run more water over the lid to quick cool it. After

I get the lid open I season the beans with a bit of salt and some butter

and ladle over thick slabs of home baked bread.

Lisa

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