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(22-01-2021, 04:04 PM)toomanytommytoes Wrote: 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/I remember when my Ma used to get dried peas there was a tablet in with them the size of an extra strong mint to put in with them. No idea what it was?
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.
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