Comments on: How To Cook Dried Beans Using A Pressure Cooker

By: Nate

Nate — Fri, 28 Oct 2011 22:25:28 +0000

Hi Walt. Well, you don’t want to use the cold water release method. That’s a joke!

The principle is about the same but some of the tempertures, do not calebrate the same.

I think”miss vickie’s” web site is the place to go to get the info you are looking for. I believe it is under “pressure settings”.

With everyone trying to get in on the new interest in pressure cooking we are getting some very mixed and confusing signals.

Read the information, that came with your cooker, very carefully.
Test it.
Start with a small amount and build up to your comfort level.
I would be careful of the numbers involved with the electrics.

These are strictly my thoughts.

Nate

By: Darya Pino

Darya Pino — Fri, 28 Oct 2011 21:31:57 +0000

I haven’t used one, but I imagine the principles are the same.

By: Walt

Walt — Fri, 28 Oct 2011 21:08:25 +0000

I know this is an older article, but I’m wondering how or whether the same principles apply when using an electric pressure cooker. We bought one several months ago and have used it to make barbecue (which tastes wonderful, by the way), but we’re looking to maybe use it to make some bean dishes, like soups, now that the weather here in Idaho is turning cooler.

Any differences I should be aware of or anything I should do differently over using a regular pressure cooker? Thanks.

By: Darya Pino

Darya Pino — Fri, 13 May 2011 18:40:40 +0000

Sounds amazing, thanks!

By: Melissa B

Melissa B — Fri, 13 May 2011 18:36:45 +0000

I am originally from Brazil so beans and rice are a necessity for me. I do not own a pressure cooker (I am terrified of them since I have seen two of them explode), so I cook my beans in a slow cooker. I just soak them overnight and then cook them in water on high for about 4-5 hours depending on the type of bean. Once that is done, I rinse them well and then I get to cooking. Add some olive oil in a large pot, then add diced onions and after a couple of minutes add serrano peppers (I use 2-3 depending on how spicy I want the dish), once the onions are translucent add garlic (i use lots of it because I love it), then a couple of diced tomatoes. After all of it has sauteed well in the olive oil, I add the beans and mix everything together along with lots of cilantro. Then I add a broth (chicken, meat, veggie…) until it covers everything and season with salt, pepper, and cumin to taste. Oh sometimes I also add a couple of dried bay leaves. I usually let it cook for about 15-20 min. It is great as a soup or if you let the liquid evaporate you can eat it with rice like we do in Brazil.

By: Nate

Nate — Thu, 03 Mar 2011 17:02:47 +0000

I just came across your website and find it excellent.

I teach pressure cooking classes and run across the “fear factor” in every class. It just isn’t true. “A pressure cooker didn’t blow up the cook: A careless cook blew up the pressure cooker.”(R)

While there are cheap PCs on the market, most are extremely safe. A frying pan is dangerous, if your careless.

The Fagor brand, that you use, is very good. It is very a reasonable priced piece of equipment. Presto still make very good PCs. I have tried some of the more expensive brands, but find Fagor performs just as well at a better price.

By: Bret Aldridge

Bret Aldridge — Tue, 08 Feb 2011 18:10:35 +0000

First, I really love your website!! Second, regarding beans, I discovered heirloom beans from Rancho Gordo about a year ago and my family is hooked! My favorites are the Good Mother Stallards, which taste fabulous with just a little onion and garlic seasoning. They also hold up well with any baked bean recipe you may want to try.

By: Rob

Rob — Thu, 16 Sep 2010 14:09:16 +0000

heh, thanks. I was joking about it cause with so many people seeming to say you “can’t” cook beans in a crockpot, and I’ve had nothing but success…

By: Darya Pino

Darya Pino — Tue, 14 Sep 2010 01:51:55 +0000

Doesn’t sound like you’re doing anything wrong. What is the problem? In this article I talk about a pressure cooker and you’re using a crock pot (aka slow cooker). Pressure cookers cook fast, crock pots cook slow. Very different.

By: Rob

Rob — Mon, 13 Sep 2010 22:06:22 +0000

Ok, what am I doing “wrong”? I do pinto, adzuki and soybeans on a regular basis in my crockpot.

Usually 1 cup beans, 3 cups water, in my 4qt crock pot on high for about 4-5 hours. Soy and Adzuki are still semi firm at this point. Sometimes I’ll cook longer depending on planned use. Pinto tho.. they get nice and soft and I usually use them for refritos.

I usually check after a couple hours to make sure the water hasn’t cooked off too much and add more as needed.