I've made red beans (N'Awlins style) countless times, but never used a pressure cooker before. I understand that is the trick to making truly creamy beans.
So I just got out the pressure cooker received as a wedding gift 17 years ago (I'm embarassed to admit we never used it) and am ready to go.
How long does one cook under pressure? This is a German-made unit with 3 different pressure settings, any thoughts from experienced users which one is appropriate?
Thanks for any suggestions!
---Guy
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