#5 |
(This post was last modified: 22-01-2021, 04:05 PM by toomanytommytoes.)
We soak in salted water overnight (about 1 tbsp per 2 L of water), then pressure cook according to the times on this website - https://www.hippressurecooking.com/press...ing-times/
The salt helps keep them plump and stops the skins from bursting. Soaked kidney beans only take about 5 minutes in the pressure cooker then maybe another 10 minutes waiting for it to cool down. Wouldn't be without a pressure cooker now, it's an invaluable tool if you eat a lot of dried legumes.
If the beans are old we add a bit of baking soda to the cooking liquid, it can really help to soften tough beans.
The salt helps keep them plump and stops the skins from bursting. Soaked kidney beans only take about 5 minutes in the pressure cooker then maybe another 10 minutes waiting for it to cool down. Wouldn't be without a pressure cooker now, it's an invaluable tool if you eat a lot of dried legumes.
If the beans are old we add a bit of baking soda to the cooking liquid, it can really help to soften tough beans.