Today, we’re pressure cooking beans! We’ll discuss the difference between pressure cooking beans straight from dry, versus soaked. I will show you a technique on how to quick-soak beans in just twelve minutes. Plus, we’ll make an easy Black Bean and Lentil Chili recipe.
Welcome to Pressure Cooking School!
Now that you have a pressure cooker, you can kiss those cans of tasteless, pasty beans goodbye!
You can make your own, from any variety of bean that you like and season them from the inside out. Now, some legumes like lentils, split peas and black-eyed peas can go straight in the pressure cooker and make a delicious recipe. While, some other varieties could benefit form a good soak.
Let me show you why.
|CONTINUE Lesson 4: Bean Essentials|