Gregory Morrow wrote:
>
> PENMART01 wrote:
>
> > Lentils cooked ordinarilly on the stove top require no more than 25
> minutes...
> > why would any normal brained person want to risk overcooking something
> just to
> > save a couple minutes. I've occasionally considered the home pressure
> cooker
> > but have yet to discover even one single positive aspect of owning own...
> > offers no more utility than an electric knife... well, I take that back...
> > didja ever try ****ing in an electric knife.
>
> Yup..it's true...cooking legumes on the stove top does not take any more
> than a coupla hours at most...lentils take less...
>
> I don't get all the hoo - ha about cooking beans from the dried state...it's
> not rocket science...and it does not take days or many hours to do...
>
> The very basic method is to put the rinsed beans in a pot on the stove (LOTS
> of water or broth), then bring to a roiling boil. Turn off the fire, then
> let sit for an hour or two or so...then bring the pot up to a simmer for an
> hour + or so...natcherly adjust for your preferences, etcetera. And I've
> never had to cook dried lentils for more than an hour. Using a pressure
> cooker is definite overkill...unless you want them all mooshed out...
>
> Easy as pie...of course there are times when it's easier to just use canned
> beans for whatever purpose...y'all have to be the judge...frex I'm not gonna
> fix a bunch of black beans or chickpeas from the dried state for just a
> salad or to add to a stew or whatever...canned cooked beans are pretty cheap
> and a great convenience.
>
> --
> Best
> Greg

LOL you don't live at high altitude do you? Pressure cookers are very
popular here in the Rockies. Otherwise that pot of pinto beans could
cook for three or four hours and still be al dente.