tag:blogger.com,1999:blog-5309978581195507453.post2464409724348029827..comments2024-03-19T04:20:22.405-04:00Comments on Homestyle Cooking Around The World: SuccotashSarah/Homestyle Cooking Around The Worldhttp://www.blogger.com/profile/11050583727908729603noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5309978581195507453.post-19728610059589137672013-02-18T21:11:28.513-05:002013-02-18T21:11:28.513-05:00Thanks, Diana, for the helpful information. I read...Thanks, Diana, for the helpful information. I read that you could pressure cook most beans unsoaked but they just needed to cook longer. But I agree that soaking may reduce the gas-causing effects. I really like the pressure cooker and find that it works nicely for meats and things that take a while to cook normally.Sarah/Homestyle Cooking Around The Worldhttps://www.blogger.com/profile/11050583727908729603noreply@blogger.comtag:blogger.com,1999:blog-5309978581195507453.post-78680442881855444372013-02-18T14:12:38.661-05:002013-02-18T14:12:38.661-05:00I like to soak dried beans before pressure cooking...I like to soak dried beans before pressure cooking to remove some of the sugars that cause gastric distress. After soaking 6 hr or overnight, I discard the soak water and rinse the beans. Soaked beans cook much faster and are probably more nutritious. If I decide not to cook the beans that day, I just store the rinsed beans in the refrigerator. As long as I cook them within next few days, they'll be fine.<br /><br />For cooking in a PC (pressure cooker), I bring the PC to 15 psi and then just turn the burner off and leave the PC on the burner. As long as the PC holds pressure for the next 15 min, the beans will passive cook. <br /><br />My book's website has an article on cooking dry split peas that describes the pressure cooking procedure in more detail. The only difference is that I don't soak the split peas beforehand.Diana Walstadhttp://www.atlasbooks.com/pressurecooking/index.htmlnoreply@blogger.com