RE: Christine: Re:pressure cookers - dry beans

[Guest guest]

Christine,

 

I use my pressure cooker almost exclusively for dry beans. I've

cooked pinto, black, kidney, and garbanzo. I use two or three cups

water for one cup of beans and cook for 45 minutes to an hour. If you

have the old-fashioned kind you just need to make sure that when the

regulator starts to rattle to turn the heat down so it rattles slowly

and quietly. And of course don't try to open the lid until the

indicator has dropped! But really, it's not that hard.

 

I love to cook a combination of black and pinto beans with chili

powder and then run it through my Kitchen Aid's grinder. That's the

main topping for what my wife calls Mike's tostada bar, along with

salsa, hot sauce, cheese, olives, guacamole. and whatever. A favorite dinner!

 

 

At 06:25 AM 5/18/2008, Christine wrote:

I have been wanting to do dried beans for a long time, but was too

nervous to try a crockpot or pressure cooker method. Is it really

easy? What if your typical process? And how long cans the beans be

kept once they are cooked? I really need to stop using canned.

Thanks for your help.