? pressure cooking dried beans

In article <[email hidden]>,

zxcvbob said:

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.

--
K.

Sprout the Mung Bean to reply...

There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada

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In article <[email hidden]>,

zxcvbob said:

Katra said:

In article <[email hidden]>,

zxcvbob said:

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!

Quoted message said:

Gas is half the fun of eating beans.

<giggles>

Quoted message said:

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

--
K.

Sprout the Mung Bean to reply...

There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada

Quoted message said:

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On Sun, 27 Feb 2005 14:35:59 -0800, Katra wrote
(in article
<[email hidden]>😉:

Quoted message said:

I always use it for rice as well (30 minutes once it comes up to pressure,
usually cook with meat stock)

But rice only takes me 20 minutes from the boil in the conventional
manner (45-50 minutes for brown rice). That doesn't seem like much
of a time savings.

serene

In article <[email hidden]>,

Katra said:

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

Huh? How much rice and what kind? I cook one cup of raw white long
grain rice in two cups of water in the microwave in about 15 minutes.
--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Katra said:

In article <[email hidden]>,

zxcvbob said:

Katra said:

In article <[email hidden]>,
zxcvbob <[email hidden]> 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!

Quoted message said:

Gas is half the fun of eating beans.

<giggles>

Quoted message said:

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

Bob, I have just canned about 3 cookers full of pinto beans, and just about
have it down to an art.

First I soak the dried beans for 24 to 36 hours. Where I have had problems
is in not allowing enough head space. Even though they soak that long, they
will still expand and not let the jars seal.

Finally I learned that if I fill the jar to within 2 inches of the top with
beans and then add water to within 1/2 to1 inch from the top, they will come
out OK. Otherwise the top 1 to 2 inches of beans are not covered in juice.

If I do it that way, the beans expand and still have enough juice. It makes
them a lot better eating also. I have also canned them with ham, ham hocks,
pork, onions, and garlic. So far they have all tasted OK (except for one
quart that I forgot to add the teaspoon of salt).

Everyone likes mine better because I can control the amount of salt that
goes in it. Some that I have bought were really salty.

Dwayne

"zxcvbob" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Do you still have to soak them first? How many minutes to cook navy beans
at 15 pounds? Thanks.

Best regards,
Bob

Dwayne said:

Bob, I have just canned about 3 cookers full of pinto beans, and just about
have it down to an art.

First I soak the dried beans for 24 to 36 hours. Where I have had problems
is in not allowing enough head space. Even though they soak that long, they
will still expand and not let the jars seal.

Finally I learned that if I fill the jar to within 2 inches of the top with
beans and then add water to within 1/2 to1 inch from the top, they will come
out OK. Otherwise the top 1 to 2 inches of beans are not covered in juice.

If I do it that way, the beans expand and still have enough juice. It makes
them a lot better eating also. I have also canned them with ham, ham hocks,
pork, onions, and garlic. So far they have all tasted OK (except for one
quart that I forgot to add the teaspoon of salt).

Everyone likes mine better because I can control the amount of salt that
goes in it. Some that I have bought were really salty.

Dwayne

Thanks. I wasn't canning them this time, just cooking a mess o' beans.
(They turned out pretty good.)

I had the same problem when I canned beans. So I figured next time I
would parboil the soaked beans before I filled the jars.

Best regards,
Bob

"zxcvbob" wrote ...

Quoted message said:

Do you still have to soak them first? How many minutes to cook navy
beans at 15 pounds? Thanks.

I regularly do pinto beans at 15 pounds for 10 minutes. No presoak.

In article <[email hidden]>,

serene said:

On Sun, 27 Feb 2005 14:35:59 -0800, Katra wrote
(in article
<[email hidden]>😉:

Quoted message said:

I always use it for rice as well (30 minutes once it comes up to pressure,
usually cook with meat stock)

But rice only takes me 20 minutes from the boil in the conventional
manner (45-50 minutes for brown rice). That doesn't seem like much
of a time savings.

serene

Maybe not for you, but pressuring seems to be the only way I can ever
get it right! :-P I've tried just steaming rice in a covered pot on the
stove and it always comes out hard and crunchy. I've not figured out
what I'm doing wrong! It just won't absorb the darned liquid, but
pressuring makes perfect rice for me every time! :-)

--
K.

Sprout the Mung Bean to reply...

There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada

Quoted message said:

,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dll?ViewSellersOtherItems&include=0&userid=katra

In article <[email hidden]>,

Melba's Jammin said:

In article <[email hidden]>,

Katra said:

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

Huh? How much rice and what kind? I cook one cup of raw white long
grain rice in two cups of water in the microwave in about 15 minutes.

I like to mix brown rice and black wild rice. :-)

I've microwaved white rice as well and that works, but I inevitably make
a mess in the microwave with the starchy liquid coming out, boiling over
and making a nasty, sticky puddle on the bottom of the m-wave...

--
K.

Sprout the Mung Bean to reply...

There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada

Quoted message said:

,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dll?ViewSellersOtherItems&include=0&userid=katra

In article <[email hidden]>,

zxcvbob said:

Katra said:

In article <[email hidden]>,

zxcvbob said:

Katra wrote:

>In article <[email hidden]>,
> zxcvbob <[email hidden]> 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!

Quoted message said:

Gas is half the fun of eating beans.

<giggles>

Quoted message said:

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

I turn the stove all the way down to low and slow cook after the weight
starts to rock.

--
K.

Sprout the Mung Bean to reply...

There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada

Quoted message said:

,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dll?ViewSellersOtherItems&include=0&userid=katra

In article <[email hidden]>,

zxcvbob said:

Dwayne said:

Bob, I have just canned about 3 cookers full of pinto beans, and just about
have it down to an art.

First I soak the dried beans for 24 to 36 hours. Where I have had problems
is in not allowing enough head space. Even though they soak that long,
they
will still expand and not let the jars seal.

Finally I learned that if I fill the jar to within 2 inches of the top with
beans and then add water to within 1/2 to1 inch from the top, they will
come
out OK. Otherwise the top 1 to 2 inches of beans are not covered in juice.

If I do it that way, the beans expand and still have enough juice. It
makes
them a lot better eating also. I have also canned them with ham, ham
hocks,
pork, onions, and garlic. So far they have all tasted OK (except for one
quart that I forgot to add the teaspoon of salt).

Everyone likes mine better because I can control the amount of salt that
goes in it. Some that I have bought were really salty.

Dwayne

Thanks. I wasn't canning them this time, just cooking a mess o' beans.
(They turned out pretty good.)

I had the same problem when I canned beans. So I figured next time I
would parboil the soaked beans before I filled the jars.

Best regards,
Bob

How long did you let them cook? :-)
--
K.

Katra said:

In article <[email hidden]>,

serene said:

On Sun, 27 Feb 2005 14:35:59 -0800, Katra wrote
(in article
<[email hidden]>😉:

Quoted message said:

I always use it for rice as well (30 minutes once it comes up to pressure,
usually cook with meat stock)

But rice only takes me 20 minutes from the boil in the conventional
manner (45-50 minutes for brown rice). That doesn't seem like much
of a time savings.

serene

Maybe not for you, but pressuring seems to be the only way I can ever
get it right! :-P I've tried just steaming rice in a covered pot on the
stove and it always comes out hard and crunchy. I've not figured out
what I'm doing wrong! It just won't absorb the darned liquid, but
pressuring makes perfect rice for me every time! :-)

You don't perhaps live in Leadville, Colorado (10200' elevation) do you?

Best regards,
Bob

Katra said:

In article <[email hidden]>,

zxcvbob said:

Dwayne said:

Bob, I have just canned about 3 cookers full of pinto beans, and just about
have it down to an art.

First I soak the dried beans for 24 to 36 hours. Where I have had problems
is in not allowing enough head space. Even though they soak that long,
they
will still expand and not let the jars seal.

Finally I learned that if I fill the jar to within 2 inches of the top with
beans and then add water to within 1/2 to1 inch from the top, they will
come
out OK. Otherwise the top 1 to 2 inches of beans are not covered in juice.

If I do it that way, the beans expand and still have enough juice. It
makes
them a lot better eating also. I have also canned them with ham, ham
hocks,
pork, onions, and garlic. So far they have all tasted OK (except for one
quart that I forgot to add the teaspoon of salt).

Everyone likes mine better because I can control the amount of salt that
goes in it. Some that I have bought were really salty.

Dwayne

Thanks. I wasn't canning them this time, just cooking a mess o' beans.
(They turned out pretty good.)

I had the same problem when I canned beans. So I figured next time I
would parboil the soaked beans before I filled the jars.

Best regards,
Bob

How long did you let them cook? :-)

I cooked the beans for 10 minutes at 15 pounds.

When I *canned* some beans last year, I processed at 10 pounds for
something like 75 minutes.

Bob

zxcvbob said:

Do you still have to soak them first? How many minutes to cook navy
beans at 15 pounds?

Preparing food with a pressure cooker is NOT "cooking"... it's
*processing*. "Pressure cooker" is a misnomer, should be *pressure
processor*... more at [censored] Shoot.

Sheldon said:

zxcvbob said:

Do you still have to soak them first? How many minutes to cook navy
beans at 15 pounds?

Preparing food with a pressure cooker is NOT "cooking"... it's
*processing*. "Pressure cooker" is a misnomer, should be *pressure
processor*... more at [censored] Shoot.

Let's see... The beans were raw when they went in, and cooked when they
came out. Cooking is a process, so I don't know why you think this
distiction is important.

I believe you are getting confused by the difference between a pressure
cooker and a pressure canner. Pressure canners are a subset of usually
large pressure cookers that are designed to hold jars (or cans) of food
on a rack and have precise pressure controls. In fact, I was using my
smallest canner last night, but I was cooking in it, not canning
(processing). I think my bigger canner came with directions for using
it as an autoclave to sterilize bandages etc.

Best regards,
Bob

zxcvbob said:

[snip]
Let's see... The beans were raw when they went in, and cooked when
they came out. Cooking is a process, so I don't know why you think
this distiction is important.

We've never had a pressure cooker, and I've never understood why they
are used for cooking, since they seem to require extra care to avoid
kitchen disasters. I'm curious to knw if there is any advantage to
them other than saving time?

-aem

In article <[email hidden]>,

Katra said:

I've microwaved white rice as well and that works, but I inevitably make
a mess in the microwave with the starchy liquid coming out, boiling over
and making a nasty, sticky puddle on the bottom of the m-wave...

Cooking vessel needs to be large enough to handle it - I know what
you're talking about. I do mine in a 2-quart Pyrex mixing pitcher and
add about 1/2 tsp oil to it, too.
--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

zxcvbob said:

I believe you are getting confused by the difference between a pressure
cooker and a pressure canner. Pressure canners are a subset of usually
large pressure cookers that are designed to hold jars (or cans) of food
on a rack and have precise pressure controls.

While I agree, I think you are also confusing the issue. Pressure
canners do the exact same thing as pressure cookers. They both apply
heat to food, which is one of the definitions of cook. 🙂

nb