I cook a big amount , like over 3 pounds dry, and the only way that works well is to soak over night. I do 35 minutes cook time on high, with one hour of natural pressure release time. If you use quick release with a fuller pot, it spatters bean material all over the inside of the lid and silicone ring.
Thanks! I was wondering that. 🤔 I'm making half a pound of red Central American beans at 25 minutes and a natural pressure release. Last time i did it, 20 mins, it wasn't fully cooked yet.
Thank you for this video on the most basic treatment of beans. I needed to use as a basis for my own Red Beans and Rice. I have to laugh at myself, I can make a flawless Chicken Ballotine or Beef Wellington and just about every sauce known to man ... but when it comes back to something as basic as cooking dried beans, I need help! Thank you!
If i can say according to other cooks, when you soak beans over the night, and the next day change the water to fresh one for boiling, it is better. Why ? .... because soak over night, and next day remove that nightly water and rinsing out the beans will remove many toxins form the beans .... Nice to see you cooking, thank you, and i subscribed your channel xx
When I cooked the red kidney beans for 20 minutes with natural venting they were a little too soft for me. I'm now cooking another batch for 20 minutes and will manually release the steam when they are done so they will be a little firmer. Otherwise, this is the fastest easiest way to cook beans and they taste great all by themselves. So much better than canned beans.
I think my beans are old as they can out still very hard and I had to put them back in for some more pressure last time. So this time I rinsed them (aka let them sit in water) for the few mins that I prepped the pot and seasoned the water. Also, this time I am using my max model on maximum pressure. Let see how these old beans will come out now!
She did mention that the salt is optional. Instead of salt I will replace one garlic clove instead of the salt. and again I will try it only by putting a small onion into the base of the pot for some flavor then compost that onion.
I can’t cook red kidney beans on stove top without toughing them up 10 minute high heat cook to get rid of harmful enzymes. Is the instant pot pressure cooked my salvation??
@thasneen I used my Instant Pot ultra on high pressure for 30 minutes and they were just right. Not mushy, not hard. I guess some might want more soft. I like a little firm.
It is not “just boiling”, because pressure cooking allows the water to rise above 212°F / 100°C, to around 240°F / 115°C. This increase in temperature, plus the roughly 12psi of pressure, allows the beans to cook much faster than by standard, non-pressurized boiling.
In America we use cups . Ounces. Etc . If you don't understand then don't bother trying to cook using American measuring ratios. Besides you don't have to be rude
A cup is almost the same as 250ml. 😁 I think 250ml is just a drop or two over the cup measure. Remember when people came to America, they had to come with just their most basic stuff. And I don’t think the metric system had been invented yet. So cups it is! 😂
