On Friday, November 10, 2017 at 4:56:15 PM UTC-5, wrote:
> i made some chili in my new [8 quart] Instant Pot,
> which can slow cook & pressure cook
>
> it very easily pressure cooked the beans in an hour,
> and then i slow cooked the rest
>
> a little more like a think chili soup, but the flavor was still really really good
>
> this replaces my old crock pot
>
> i like the pressure cook/fast option, if i'm in a hurry, especially for beans
>
> marc



Light red kidney beans are very pretty, look nice mixed with yellow corn for succotash.

On 11/12/2017 11:25 AM, wrote:
> On Friday, November 10, 2017 at 4:56:15 PM UTC-5, wrote:
>> i made some chili in my new [8 quart] Instant Pot,
>> which can slow cook & pressure cook
>>
>> it very easily pressure cooked the beans in an hour,
>> and then i slow cooked the rest
>>
>> a little more like a think chili soup, but the flavor was still really really good
>>
>> this replaces my old crock pot
>>
>> i like the pressure cook/fast option, if i'm in a hurry, especially for beans
>>
>> marc
>
>
>
> Light red kidney beans are very pretty, look nice mixed with yellow corn for succotash.
>

The Anasazi is one of the most attractive beans:

http://images.wisegeek.com/anasazi-beans.jpg

I cal them the Appaloosa of beans!

On Sun, 12 Nov 2017 11:43:53 -0700, casa chevrolet >
wrote:

>On 11/12/2017 11:25 AM, wrote:
>> On Friday, November 10, 2017 at 4:56:15 PM UTC-5, wrote:
>>> i made some chili in my new [8 quart] Instant Pot,
>>> which can slow cook & pressure cook
>>>
>>> it very easily pressure cooked the beans in an hour,
>>> and then i slow cooked the rest
>>>
>>> a little more like a think chili soup, but the flavor was still really really good
>>>
>>> this replaces my old crock pot
>>>
>>> i like the pressure cook/fast option, if i'm in a hurry, especially for beans
>>>
>>> marc
>>
>>
>>
>> Light red kidney beans are very pretty, look nice mixed with yellow corn for succotash.
>>
>
>The Anasazi is one of the most attractive beans:
>
>http://images.wisegeek.com/anasazi-beans.jpg
>
>I cal them the Appaloosa of beans!

there are many, many beautiful beans. Sadly, it all bleaches away
during cooking. But they are like jewels :-)
Janet US

On 11/12/2017 1:00 PM, U.S. Janet B. wrote:
> On Sun, 12 Nov 2017 11:43:53 -0700, casa chevrolet >
> wrote:
>
>> On 11/12/2017 11:25 AM, wrote:
>>> On Friday, November 10, 2017 at 4:56:15 PM UTC-5, wrote:
>>>> i made some chili in my new [8 quart] Instant Pot,
>>>> which can slow cook & pressure cook
>>>>
>>>> it very easily pressure cooked the beans in an hour,
>>>> and then i slow cooked the rest
>>>>
>>>> a little more like a think chili soup, but the flavor was still really really good
>>>>
>>>> this replaces my old crock pot
>>>>
>>>> i like the pressure cook/fast option, if i'm in a hurry, especially for beans
>>>>
>>>> marc
>>>
>>>
>>>
>>> Light red kidney beans are very pretty, look nice mixed with yellow corn for succotash.
>>>
>>
>> The Anasazi is one of the most attractive beans:
>>
>> http://images.wisegeek.com/anasazi-beans.jpg
>>
>> I cal them the Appaloosa of beans!
>
> there are many, many beautiful beans. Sadly, it all bleaches away
> during cooking. But they are like jewels :-)
> Janet US
>

Anasazi a bit less so, ftmp:

http://afridgefulloffood.typepad.com...4f3d970c-500wi

On Sun, 12 Nov 2017 10:46:17 -0800 (PST), wrote:

>Sodium in canned veggies:
>
>a little research shows
>the Sodium in canned beans is Way more than dry beans
>
>and i [wrongfully] used to think that Rinsing got rid of 90% of the Sodium
>in the canned veggies - not true, only 10-30% is rinsed away,
>meaning that 70-90% of the sodium is in the beans, vegetables, etc,
>a big difference...
>
>thanks all
>marc

I doubt it but if you believe that then don't salt the dish. BTW...
beans can't absorb salt, their skins act as reverse osmosis filters...
which is why salting dried beans before/during cooking makes them end
up with skins like toenail clippings. Canned beans are salted after
cooking.

On 11/12/2017 4:58 PM, wrote:
> On Sun, 12 Nov 2017 10:46:17 -0800 (PST), wrote:
>
>> Sodium in canned veggies:
>>
>> a little research shows
>> the Sodium in canned beans is Way more than dry beans
>>
>> and i [wrongfully] used to think that Rinsing got rid of 90% of the Sodium
>> in the canned veggies - not true, only 10-30% is rinsed away,
>> meaning that 70-90% of the sodium is in the beans, vegetables, etc,
>> a big difference...
>>
>> thanks all
>> marc
>
> I doubt it but if you believe that then don't salt the dish. BTW...
> beans can't absorb salt, their skins act as reverse osmosis filters...
> which is why salting dried beans before/during cooking makes them end
> up with skins like toenail clippings. Canned beans are salted after
> cooking.
>

Great tip, thanks!

wrote in rec.food.cooking:

> On Sun, 12 Nov 2017 10:46:17 -0800 (PST), wrote:
>
> > Sodium in canned veggies:
> >
> > a little research shows
> > the Sodium in canned beans is Way more than dry beans
> >
> > and i [wrongfully] used to think that Rinsing got rid of 90% of the
> > Sodium in the canned veggies - not true, only 10-30% is rinsed
> > away, meaning that 70-90% of the sodium is in the beans,
> > vegetables, etc, a big difference...
> >
> > thanks all
> > marc
>
> I doubt it but if you believe that then don't salt the dish. BTW...
> beans can't absorb salt, their skins act as reverse osmosis filters...
> which is why salting dried beans before/during cooking makes them end
> up with skins like toenail clippings. Canned beans are salted after
> cooking.

*sigh* sorry Sheldon but that's not true either.

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