On 23 Nov 2016 14:33:45 GMT, notbob > wrote:

>On 2016-11-23, koko > wrote:
>
>> I'm fortunate that I have access to fresh beans so I'll be
>> experimenting with them.
>
>Keep us posted about yer results. I, for one, would be very
>interested in learning if that "waxy" phenomena is due to using dry
>beans in place of fresh beans.
>
>BTW, I jes made a pot of Red Beans (dry Safeway Red Kidney Beans)
>--sans rice!-- in my 5 qt pressure cooker, minus the lid. To get the
>beans to the doneness I prefer, I hadda leave the beans on the stove
>fer at least 6 hrs. No kidding. 8|
>
>nb

I remember those days from when I lived in Santa Fe N.M. that's when
I started using a pressure cooker but haven't use one since, and that
was many, many, years ago.
I want to use a pressure cooker mainly for beans because I read that
pressure cooking beans reduces the phytic acid.
Right now I"m soaking them for 4 days before cooking to reduce the
phytic acid so I wouldn't mind being able to cook them at a moments
notice.

koko

--

Food is our common ground, a universal experience
James Beard