Pressure Cooking DRY versus SOAKED Beans
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This article is part of Lesson 4: Bean Essentials
Here’s a bowl of red kidney beans that I took right out of the package and put in the pressure cooker.
Do you see how unevenly cooked they are? There’s a more than a few that are over-cooked and falling apart, plus a handful of under-cooked beans that are shriveled-up. Those are crunchy beans. Then, some others are perfectly cooked but overall it’s kind of a mixed-bag.
And speaking of bags, from the same bag of beans, here are some red beans which I soaked first and then pressure cooked. Do you see how evenly cooked every single bean is? They’re beautiful, plump and perfectly cooked.
Here’s a review of the differences between pressure cooking beans from dry vs. soaked.
Pressure Cooking Beans From Dry
- Retains a majority of their indigestible sugars – they’re the ones that can cause “intestinal discomfort.”
- It also retains some anti-nutrients which actually prevent your body from absorbing all of the nutrients that the beans can provide.
- The beans cook unevenly.
- Results are split and broken beans- they look a bit of a mess.
Pressure Cooking Beans From Soaked
- Reduces indigestible sugars by over 75%.
- Removes a majority of the anti-nutrients, allowing the digestive process to absorb more iron, for example.
- The beans cook evenly.
- They’re nice to look at and also eat, because they’re evenly cooked so no more crunchy beans.
|CONTINUE Lesson 4: Bean Essentials|