I've been trying to cook beans, primarily black beans, "from scratch" in my electric pressure cooker for the past couple years now - playing around with cooking times, and seasoning the cooking liquid, etc... but for some reason I end up preferring the canned variety - anyone else running into this problem?
The canned ones for some reason taste creamier and more flavorful out of the can than the ones I cooked myself from dried beans.
Right now, for black beans, I'm cooking them for 35 min on high in a pressure cooker (15 psi), with 2 cups of beans to 6 cups of water, and about 3/4 tsp of salt to start off with. Texture wise they seem OK right after cooking, but when they rest in the fridge they firm up and dry out a bit, and nothing like a can of black beans that I've opened, drained, rinsed, and stored in the fridge for a day or so.
I know some people say to not add any salt when cooking dried beans because it supposedly interferes with their water absorption, but other people say that's not the case and it's fine to season the cooking liquid. If I skip any salt while cooking them from dried, then season them afterwards, they are still very bland and flavorless.
I'm wondering if I should go more aggressive with seasoning the cooking liquid instead and/or reserving some of the bean "liquor" and adding it back to the cooked beans afterwards? One thing I really love about making the black beans from scratch is the really deep dark color they have vs. the lighter brown of the canned variety.
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