I was astounded by the length of time you cooked soaked beans at pressure. I live at 7,500' (~2,285 meters) and even with fresh midsized beans that have been soaked, I must cook them at least 20 minutes in my Instant under pressure, before a "natural" release. Old one require ~25 minutes and must be checked to see if they need another boost of pressure. Is it altitude? Is it my dry climate (New Mexico high desert)? Is it the Instapot? I'd love to hear your thoughts on this.
P.S. I recently found and cooked red kidney beans (old Rancho Gordo) and cooked them with re-hygdrated wild mushrooms cooked with butter and onions. Delicious as it, or mixed with red chile (New Mexican style) as a filling for tacos. However, I will avoid buying them as their texture is just too firm and starchy for my taste.
I think it must be the altitude - London is practically sea level which is what I test all my recipes at. I've done a search - I am sure you are used to making this adjustment, but it seems that for every 1000ft above 2000ft you have to increase the cooking time by 5%. Which still doesn't get you anywhere near your 20 minutes. The method/timings I am using now are based on leaving the cooker to sit for longer than it takes to drop pressure as the beans keep on cooking during that time - but it is not an exact science and this is best case scenario based on the reasoning that it is better to under cook and bring back to pressure rather than over cook and have mushy beans. Obviously older beans will be less predictable.
I like the sound of the beans with wild mushrooms and butter. What beans would you use instead to replicate?
I have to say that I have never minded red kidney beans. However it was an absolute revelation to make them (using your method) in the PC. The texture is just lovely. Creaminess. Found myself just having a forkful or two every now and then from the box of them in the fridge. In a different league to the tinned ones.
Very glad, this is exactly what I think too. I am in the middle of writing about flageolet beans and again, the difference between pressure cooked and tinned is very marked.
I’d be really interested in the sabzi recipe adapted for the pressure cooker. I’ve had some dried lines sitting in my cupboard for a couple of years (I hope they’re still okay) and have never felt confident to use them. The recipe looks lovely.
I have, though, been able to tackle adapting some recipes from Greekish by looking at your books and some of the timings in your recipes here. The sausages with fennel and lentils recipe was very successful. Any chance your recipes here could be printable?
Delicious cauliflower peanut recipe which made a great Sunday supper. Am I the only person who cannot avoid burning the bottom of the pressure cooker with tomato-based recipes? I wonder if this is caused by rapid temperature change with our induction hob?
Is this happening with all tomato based recipes? It shouldn’t if you deglaze thoroughly, but perhaps if you think it is your induction, try bringing up to pressure on a slightly lower setting?
I was astounded by the length of time you cooked soaked beans at pressure. I live at 7,500' (~2,285 meters) and even with fresh midsized beans that have been soaked, I must cook them at least 20 minutes in my Instant under pressure, before a "natural" release. Old one require ~25 minutes and must be checked to see if they need another boost of pressure. Is it altitude? Is it my dry climate (New Mexico high desert)? Is it the Instapot? I'd love to hear your thoughts on this.
P.S. I recently found and cooked red kidney beans (old Rancho Gordo) and cooked them with re-hygdrated wild mushrooms cooked with butter and onions. Delicious as it, or mixed with red chile (New Mexican style) as a filling for tacos. However, I will avoid buying them as their texture is just too firm and starchy for my taste.
I think it must be the altitude - London is practically sea level which is what I test all my recipes at. I've done a search - I am sure you are used to making this adjustment, but it seems that for every 1000ft above 2000ft you have to increase the cooking time by 5%. Which still doesn't get you anywhere near your 20 minutes. The method/timings I am using now are based on leaving the cooker to sit for longer than it takes to drop pressure as the beans keep on cooking during that time - but it is not an exact science and this is best case scenario based on the reasoning that it is better to under cook and bring back to pressure rather than over cook and have mushy beans. Obviously older beans will be less predictable.
I like the sound of the beans with wild mushrooms and butter. What beans would you use instead to replicate?
Any dark or brown bean with a firm skin and good broth. I cook with Rancho Gordo beans which have a huge range of beans.
That’s reminded me to get some batches of beans cooked. Thanks!
I have to say that I have never minded red kidney beans. However it was an absolute revelation to make them (using your method) in the PC. The texture is just lovely. Creaminess. Found myself just having a forkful or two every now and then from the box of them in the fridge. In a different league to the tinned ones.
Very glad, this is exactly what I think too. I am in the middle of writing about flageolet beans and again, the difference between pressure cooked and tinned is very marked.
I really appreciate the vegan recipes - thank you!
I’d be really interested in the sabzi recipe adapted for the pressure cooker. I’ve had some dried lines sitting in my cupboard for a couple of years (I hope they’re still okay) and have never felt confident to use them. The recipe looks lovely.
I have, though, been able to tackle adapting some recipes from Greekish by looking at your books and some of the timings in your recipes here. The sausages with fennel and lentils recipe was very successful. Any chance your recipes here could be printable?
My daughter has exactly the same reaction to kidney beans. I might try them in the pressure cooker to see if she appreciates the difference.
Delicious cauliflower peanut recipe which made a great Sunday supper. Am I the only person who cannot avoid burning the bottom of the pressure cooker with tomato-based recipes? I wonder if this is caused by rapid temperature change with our induction hob?
Is this happening with all tomato based recipes? It shouldn’t if you deglaze thoroughly, but perhaps if you think it is your induction, try bringing up to pressure on a slightly lower setting?