Guest guest Posted April 16, 2009 Report Share Posted April 16, 2009 I cup of beans to 2-1/2 cups of water, a tsp or two of oil, this prevents the skins from blowing off. When the pressure builds turn on a low flame for 55-60 minutes. Salt when done. Perfect beans and I don't presoak them. I make all kiinds of beans this way weekly. If you have access to epasote it will prevent much of the gas from beans you can get it dried but not as good. You can also go to the Asian market and get konbu or also spelled kombu and add a chunk, this helps with the gas build up, it's a dried seaweed and adds good flavor. I do add cumin, garlic, pepper, onions, etc. just no salt until done. Salt makes the beans tough or is that tuff LOL Donna --- On Thu, 4/16/09, Dena Jo <DenaJo2 wrote: Dena Jo <DenaJo2 Pressure cooking beans Thursday, April 16, 2009, 10:37 AM I know this has been discussed recently, but I just this morning tried using my pressure cooker. Realistically, not according to a chart in a cookbook, how long does it take to cook black beans, kidney beans and garbanzo beans? And did you soak them overnight or not? Thanks!! - DJ ------------ --------- --------- --------- --------- -------- Always remember: Today's mighty oak is simply yesterday's nut that held its ground... Quote Link to comment Share on other sites More sharing options...
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