Home Cooking

Pressure Cookers

Trial-and-error pressure cooker beans thus far

Share:

Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 5

Trial-and-error pressure cooker beans thus far

greygarious | Oct 26, 2009 08:23 AM

A friend gave me an 8qt pressure cooker from the 1960's. I decided to use it despite dire online cautions. I have no manual for it and some of the guidelines are hard to interpret. I failed to keep good notes at first but am now doing so.

FWIW: a pound of supermarket dry kidney beans, soaked overnight in salted water, rinsed, covered to a depth of 1" by fresh water and a glug of oil. 15 min at pressure, 30 min natural release yielded overcooked beans. A pound of supermarket dry great northern beans, same treatment, 5 min at pressure, 15 min natural release also produced overcooked beans.

The brining of the dried beans, as recommended by the Cooks Illustrated people, definitely does a good job at flavoring the beans. This seems to make them cook faster, in contrast to salting the cooking water, which makes for tougher skins and harder beans.

Want to stay up to date with this post?

Recommended From Chowhound