katiekat| 12/30/2019
不确定我完全同意最后审查。我cook a lot of beans (all kinds a family favorite). I cook many in a pressure cooker. I used to soak them over night or boil them for 2 minutes and let them soak for an hour and that always worked. However, still do it the old fashioned way sometimes. I read once that in grocery store beans you never know how old they are. If they are too old they will be very difficult to prepare a batch with unified tenderness. Some tough, some tender. I get Rancho Gordo beans and have never had a problem, either cooking method. And I do put salt in the pressure cooker beans. Not in the old fashioned soak-in-water method. To summarize, I have cooked the same type of beans both ways and sometimes run into a tough batch either method. Doesn't matter what kind (black, pinto, white, etc.). So it is my guess that the problem is old beans. I actually am a pretty decent chef, for what that's worth.
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