Omelet wrote:
> In article >,
> Serene > wrote:
>
>> <RJ> wrote:
>>> I use dried beans in my cooking.
>>> ( the cans are mostly liquid any way )
>>>
>>> Too often, I forget to soak the nite before,
>>> and have to cancel my bean dish.
>> Do you have a pressure-cooker? That eliminates the need to soak,
>> though I still soak if I think of it.
>
> The Black soy beans I use tend to come out about 50% crunchy with just
> straight PC'ing so the soak is a must.

For hard beans like that (soybeans, garbanzos), I do a quick "soak"
in the pressure-cooker: Cover with water, bring to high pressure,
let release naturally.

Serene
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