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MYSTIKLUNA's Photo MYSTIKLUNA Posts: 135
8/6/10 3:47 A

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Ive used the pressure cooker for years and LOVE It! I cook legumes this way only, I refuse to buy canned - yuk! I've never had a problem with funky smells. In fact, I can tell what variety I am cooking since beans have their own unique smell. My favorites are soybeans and pintos. Just a note; you can add seasonings, whole garlic, quartered onion...to beans while pressure cooking them. I do when Im making my refried beans using pinto beans. I just add the cumin, crushed red chilis, and several garlic cloves to the beans. It smells heavenly and if my grown kids are around they know that a wonderful pot of refried beans will be accompanying dinner. You will also want to be sure that your beans are not old. That tends to make them smell 'off' and they take longer to reach desired tenderness. I've also never had a problem with gas: I thoroughly rinse the beans before cooking. If I do a soaking, I rinse them thoroughly as well. Also, I think that adding about a TB or two of oil to the water helps with this as well as the foaming problem.

Edited by: MYSTIKLUNA at: 8/6/2010 (03:56)
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HAPPYWALKER's Photo HAPPYWALKER Posts: 1,836
3/20/09 9:15 A

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Thanks for the tips. I've been wanting to cook dried beans and stay away from canned because of the salt and my high BP. Using the pressure cooker is a great idea. (sorry about your mess, but thanks for sharing so I don't have the same problem).

I hear Beano works good to cut down on gassiness but I haven't tried it yet.


Mary



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PARROTWOMAN's Photo PARROTWOMAN SparkPoints: (0)
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1/1/09 2:07 P

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I've never added baking soda to beans, so I don't know how it would affect them.

I cook red, white, kidney, pinto and garbanzos. I usually cook a lot and freeze the extras.

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ETERNALMOTHER's Photo ETERNALMOTHER Posts: 2,923
1/1/09 11:09 A

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No explosion. I caught it first and cooled it quickly in the sink

It was the first time I added baking soda to the beans and I think that was what did it. It was also the first time I cooked black beans.

For minestrone I use white beans (navy, small white, cannelli, whatever is on hand) For chili I use pink, pinto, kidney, small red again whatever is on hand. They never smelled that nasty.

I am going to try red beans this weekend for red beans and rice.

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1/1/09 9:49 A

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Oh, no, what a mess! Was it a big explosion?

What kind of beans are you cooking? They all smell pretty funky while they cook, but you might find another variety less objectionable.

Debbie
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ETERNALMOTHER's Photo ETERNALMOTHER Posts: 2,923
12/31/08 9:59 P

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Well I forgot to add the oil and forgot not to put in the baking soda (for soaking to get rid of the gasiness). I had green foam and black water on my cabinets, counter, floor and all over the pressure cooker. I made a big mess but I had humor about all of it. I finished cooking them on the stove. I am game again this weekend.

Is there a way to make them not smell like someone's behind?

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12/26/08 10:24 A

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I cook beans in a pressure cooker all the time, since I live at a high elevation.

You can soak the beans beforehand, or not. Put them in the pot, cover with ample water, add a tablespoon of oil (this prevents foaming, which can clog the pressure valve), and cook on high. Start to time when the weight starts rocking. Cooking time depends on how mushy you want the beans and whether or not you presoaked. It's sort of a matter of trial and error. We cook presoaked beans about 15 minutes for nice and soft.

Once they are cooked, remove from heat and allow the pressure to release before opening the pot. You can hurry this along by putting the pot in your sink and running cold water over it.

Good luck!

Debbie
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ETERNALMOTHER's Photo ETERNALMOTHER Posts: 2,923
12/25/08 12:50 P

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Does anyone have any pressure cooker recipes? Or even how to cook beans in the pressure cooker?

Watch your thoughts;
they become your words.
Watch your words;
they become your actions.
Watch your actions;
they become habits.
Watch your habits;
they become character.
Watch your character;
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