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Joined 1 year ago
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Cake day: June 6th, 2023

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  • Late reply but I’ll share what I know…

    I have the best results when I rinse dry beans in cold water, put freshly rinsed beans and enough cold water to cover plus an extra inch into the pot, add salt and a few drops of oil, cook on high pressure.

    Depending the type of beans and how fresh they are the cooking time and release process is different. For black-eyed peas that are fairly fresh 6 minutes at pressure and waiting 10 minutes after the “keep warm” cycle is best for me. For older peas it can take an extra 1 to 2 minutes.

    That’s for creamy mouthfeel. If you want firm ones for salads or whatever I find upping the salt and cooking an extra minute at pressure followed by immediately releasing the pressure and allowing to cool gives the best results.

    I tend to buy 25 lbs at a time from the restaurant supply. Those are often extremely fresh and cheap. Like $0.60 per pound ($14-15 per bag). The first two or three batches don’t come out right but they teach me everything I need to know to cook that rest of that bag intuitively.

    GL!