Katra wrote:
> In article >,
> zxcvbob > wrote:
>
>
>>Katra wrote:
>>
>>>In article >,
>>> zxcvbob > wrote:
>>>
>>>
>>>
>>>>Do you still have to soak them first? How many minutes to cook navy
>>>>beans at 15 pounds? Thanks.
>>>>
>>>>Best regards,
>>>>Bob
>>>
>>>
>>>I've done lentils and split peas in a pressure cooker without soaking
>>>them.....
>>>
>>>I put 2 cups of water per cup of lentils (or split peas) into the
>>>pressure cooker with a chopped onion, some garlic powder, fresh ground
>>>pepper and a ham bone, bring up to pressure then turn down and let
>>>pressure for about 2 hours or so on low.
>>>
>>>Works fine for me, and I'm sure it'd work with beans as well.
>>>
>>>I know this is gonna get me flamed, but I usually just stick with canned
>>>beans as I rarely ever eat them. Seems to eliminate the "gas" factor.
>>>
>>
>>
>>Thanks. Lentils and split peas don't have to be soaked, so I'm not sure
>>that means anything for beans. I've soaked the beans for a couple of
>>hours and they are almost plumped. I think that's probably enough that
>>I can pressure cook them. I'm going to add bay leaf, black pepper,
>>summer savory, some celery leaves, and a couple of ham hocks. When the
>>beans are done I'll add some sauteed onions.
>
>
> Sounds yummy!
>
>
>>Gas is half the fun of eating beans.
>
>
> <giggles>
>
>>Best regards, ;-)
>>Bob
>
>
> I love pressure cooking for a LOT of things.
> It speeds things up and prevents things from drying out.
>
> I always use it for rice as well (30 minutes once it comes up to
> pressure, usually cook with meat stock) and it makes the most FABulous
> yams you've ever had!
>
> kat
>


Are you sure you're using a pressure cooker? I just cooked the
half-soaked beans for 10 minutes in some salty ham broth (and then let
the cooker cool slowly without releasing the pressure) and they are
cooked nice and soft. Any longer and they would be mushy. If you
pressure cook rice for 30 minutes, even brown rice would turn into paste.

Best regards,
Bob