The Institoot of Beans

Cocobeem · Keeper of the Holy Grail

The Institoot of Beans

Euphrasie · Senior Bucketkeeper

From what I've read, if you're making something with tomato, you want to add it after the beans are already cooked because something in the tomato will keep the beans from getting soft. Although, I've dumped everything together in the crockpot and had it come out fine. Maybe the tomato just makes it take longer.

The pressure cooker is like a pressure canner, I think. At least, my pressure cooker came with instructions for using it to can stuff. If you follow the instructions, you shouldn't have any problems. You put whatever in it, lock the lid on top, start it boiling...as soon as steam is coming out of the pressure regulator, you turn down the heat and let it cook for however long. At the end, you take it off the heat and just let it sit until the pressure lock disengages. Easy as pie. And at like...1/8 of the cooking time.

(My garbanzo beans last night came out beautifully, by the way.)

PollyAnna · Senior Bucketkeeper

Pressure cookers (generally smaller in size) and canners have come a long way in the last 25-30 years...

-- Edited by PollyAnna at 12:55, 2008-02-25

Cocobeem · Keeper of the Holy Grail

Yep, the story's from around Depression time, I think. I may just ask for one for Mother's Day and give it a whirl!

Yes, share recipes of all kinds of beans!

Euphrasie · Senior Bucketkeeper

Here's the garbanzo recipe I just made. I'll have to look up the hummus one.

Spanish-Style Garbanzo Beans

1 lb dried garbanzo beans
1/2 c. olive oil
1 T. salt
4 cloves garlic (or you can add garlic powder after cooking)
1 green pepper
1 tomato (occasionally I sub. canned diced tomatoes if I'm out of fresh)
1 onion

Soak beans overnight with olive oil and salt in enough water to well cover the beans (usually a couple of inches). Press garlic and chop vegetables; throw them in the pressure cooker with the beans, water, oil, and salt. Cook according to pressure cooker directions for 30 minutes. Let the pressure drop of its own accord. If there was too much water, simmer for a little while to reduce it. (You can also use this same recipe for lentils, just cook for 20 minutes instead of 30. And I don't usually soak the lentils.)

This is sooooo yummy all by itself, but you can add salsa or cheese or crushed tortilla chips...

bokbadok · Senior Bucketkeeper

I'm too impatient to just set the pressure cooker aside and wait for it to cool. I put it in the sink and run cold water over the top until the pressure releases and I can open the thing within a minute or two.

My new Chef's Design 9 Qt. beauty has two safety locks that make it impossible to open the lid when there is pressure inside.

Two things when you're getting a pressure cooker: 1 - get heavy gauge stainless steel, not aluminum. 2 - get one bigger than you think you need, because you can't fill it more than 2/3 full (1/2 for things that foam - like beans). 9 qts may seem huge now, but your family is growing, and when yer boys are teenagers you'll be glad you got a big one. They're expensive enough that you won't want to upgrade in 5 years. Just get the pain over with now and the the biggest one you can afford. Think of it as an investment.

Cocobeem · Keeper of the Holy Grail

Do you have a link to the one you have, bok?

That recipe sounds good, Euph. I've never had garbanzos just as their own thing... always in a soup or something. This is good.

I'm so excited about walking the walk.

bokbadok · Senior Bucketkeeper

http://store.mendingshed.com/850cooker.html

The Mending Shed sells a few different brands - they're all good. I liked the dual handles on this one - lifting a pot that size full of beans is heavy!

-- Edited by bokbadok at 21:46, 2008-01-15

Cocobeem · Keeper of the Holy Grail

Two heat resistant handles. Nice.
Cooks all the stuff in record time. Sweet.
Can also be used as a regular saucepan. Awesome.
The thing also steams. Dude.
Not suitable for glass/flattop ranges. No problemo.
Made in China. Oh, well.
10 yr. warranty. I'll lose that in 10 minutes.
Free Shipping. Yeah!

Sounds like a pretty good deal. So... what have you made with yours, bok?

Euphrasie · Senior Bucketkeeper

This is the one I bought. I hemmed and hawed over it for a long time...until it popped up for $60 (on Amazon, free shipping), and I snapped that baby up.

My instruction booklet had the instructions for de-pressurizing by running water over it, but it also said that you shouldn't unless the recipe calls for it. I can't really see how much difference it would make. I just never have an empty sink. biggrin

rayb · Hot Air Balloon

What about hummus, Euphie? How do you make it and what do you put in yours?

PollyAnna · Senior Bucketkeeper

Euphrasie wrote:
it popped up for $60 (on Amazon, free shipping), and I snapped that baby up.

I have the same one Euph has... Also got it from Amazon, a while back...

-- Edited by PollyAnna at 12:56, 2008-02-25

Cocobeem · Keeper of the Holy Grail

Whoa... that one's nice, too. Hmm... I'm liking the enclosed recipe booklet...

Euphrasie · Senior Bucketkeeper

Oh yeah hummus...lemme go look that up...

bokbadok · Senior Bucketkeeper

Mine came with a recipe booklet too. I think that's pretty standard.

I've done refried beans, chili, and pot roast so far. I just got it at Christmas.

Jen · Senior Bucketkeeper

I'm trying refried beans soon. I think I'll try Pioneer Woman's recipe. I often make white bean chicken chili from dried beans. We like regular chili too, but I've never cooked kidney beans from dry. I don't know why.

Euphrasie · Senior Bucketkeeper

So, hummus.

I've never actually made hummus from dried beans. I use a can of beans, several cloves of garlic, some lemon juice (a couple tablespoons), onion powder, and a couple Tablespoons of sesame oil. And put it all through the food processor or blender.

What's also fun is to mash up avocado and mix that in too.

bokbadok · Senior Bucketkeeper

I made hummus a couple of times, and used dry beans. But like Euph said, I couldn't get them completely soft in a pot, and I hadn't yet been converted to the joys of pressure cooking.

I didn't care for the flaver, personally. Maybe I need to try Euph's recipe.