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Rancho Gordo [type] beans

Rancho Gordo [type] beans
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  • Post #61 - January 15th, 2020, 12:07 am
    Post #61 - January 15th, 2020, 12:07 am Post #61 - January 15th, 2020, 12:07 am
    gastro gnome wrote:I think it's been mentioned here before but there is an active Bean Club Facebook Group. Someone has shared a time guideline for Instapot/Pressure Cooker times.

    I often soak and pour off excess soaking water and then use it for cooking in my pressure cooker. I find if I cook with fresh water as is often directed, the resulting pot liquor needs salt. So I cut out the middleman. I typically save this and, as Darren suggests, use it as stock (often in finishing the beans, but also for other uses). I add carrots, celery, onions, garlic, and bay to the cooking beans so it actually is a vegetable stock.

    Thanks, for posting the guide. I've found it useful, though not always 100% accurate.

    I always cook dried beans in their soaking liquid (whether on the stove or in the IP) but I cannot remember where I learned that doing so is a good idea. I rarely have enough space in my fridge to store any surplus soaking liquid (for other uses), though. Can it be stored dry or does it need refrigeration?

    =R=
    There are many things that are legal that are not a great idea --Nick Shabazz

    Every human interaction is an opportunity for disappointment --RS

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #62 - January 15th, 2020, 1:44 pm
    Post #62 - January 15th, 2020, 1:44 pm Post #62 - January 15th, 2020, 1:44 pm
    Gastro gnome, I appreciate the chart. I have never soaked the beans prior to cooking in the Instant Pot. I cooked for about 30 min and I see from your chart that I can try dropping ten minutes off that time. I didn't think to join the Rancho Gordo FB group either. Thanks all!
  • Post #63 - January 15th, 2020, 2:07 pm
    Post #63 - January 15th, 2020, 2:07 pm Post #63 - January 15th, 2020, 2:07 pm
    Yes, I do not think the chart always works 100% of the time for me, but it's a good starting place.

    I soak the beans because I've found more consistent results in getting them to stay intact after cooking.
  • Post #64 - January 15th, 2020, 2:16 pm
    Post #64 - January 15th, 2020, 2:16 pm Post #64 - January 15th, 2020, 2:16 pm
    gastro gnome wrote:I soak the beans because I've found more consistent results in getting them to stay intact after cooking.

    I soak if I have time because I mainly cook on the stove top these days and soaking produces more predictable results. But I agree with you that soaking also results in more textural variations and less mushiness within the beans themselves (i.e. skins stay intact, etc.)

    That said, more than a few bean producers have advised that I should never soak or ever need to soak.

    =R=
    There are many things that are legal that are not a great idea --Nick Shabazz

    Every human interaction is an opportunity for disappointment --RS

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain

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