The top table is Leo generated cooking instructions for the six beans we got in Dove Creek.
| Bean | Soak? | Soak Time | Pressure Cook (soaked) | Pressure Cook (unsoaked) | NPR | Flavor Profile |
|---|---|---|---|---|---|---|
| Anasazi | Recommended | 6–8 hrs | 20–25 min | 30–35 min | 15 min | Sweet, meaty, creamy |
| Bolita | Recommended (brine soak) | 4–8 hrs | 20 min | 28–30 min | 15 min | Sweet, creamy, rich |
| Mortgage Lifter | Recommended | 6–8 hrs | 20–25 min | 30–35 min | 15 min | Nutty, meaty, full-bodied |
| Colorado River | Recommended | 6–8 hrs | 20–25 min | 30–35 min | 15 min | Mild, earthy |
| Pinkeye | Skip | — | — | 10–12 min | 10 min, 1st attempt: 0,off burner not cooked, additionally 5 5 min, slow release, cooked but not mush yet | Mild, tender, delicate skin |
| South West Gold | Recommended | 6–8 hrs | 20–25 min | 30–35 min | 15 min | Buttery, mild |
Mirro unit, M-0534-II. Gasket, valve, pressure valve OK. After 6 months of use a steam leak developed. A new gasket did not fix the leak. Thus this pot was retired.
Farberware 6 qt purchased March 2022. Everything cooks including Peruvian beans without steam leak.
Interesting notes from Farberware cook book
| beans | vol | liquid | soaked(min) | dry(min) | notes | |
| Black eyed peas | 2 | 3 | 3~5 | 9~11 | 2 min, soaked: soft | |
| Chick peas | 2 | 3 | 11~13 | 35~40 | 8 min, soaked, soft not mushy | |
| Pinto Beans | 2 | 4 | 4~6 | 24~28 | ||
| Soy Beans | 2 | 4 | 16~18 | 35~40 | ||
| Kidney beans | 2 | 4 | 6~8 | 22~27 | ||
| Red beans | 2 | 4 | 4~6 | 24~28 | ||
| Navy beans | 2 | 4 | 2~3 | 24~28 | ||
| Great Northern beans | 2 | 4 | 6~8 | 35~40 | ||
| Barley | 1 | 2.5 | 14~18 | |||
| Wild rice | 1 | 2 | 18~22 |
Observations for Farberware cooker:
| Bean | Soak | Cooking | Results | Notes | notes 2 |
|---|---|---|---|---|---|
| Anasazi Beans | 10-4. 3:30 Swelled to > 2x Skin intact except for broken beans | 10m | Mostly cooked, some mushy, aquafava was red | Aquafava was red. Shorten cooking time. | |
| Barley pearled | no | 0m, slow cool | fully cooked and slightly crunchy | wash the cooker with cold water to stop cooking | |
| Black-eyed peas | no soak | 0m, slow cool | fully cooked and peas intact | ||
| Bolita | 5h soak,1.7x skin fell off in broken beans, notes above recommends brine soak | 8m | crunchy, mush for the broken beans | light brown aquafava | could go longer on soak or cook |
| Chick peas: | 2h soak | 10m cook | partially hydrated | slightly crunchy further cooking in saag made the peas soft. | |
| Chick peas: | >5h soak >2x in 5hrs | 8m cook | 2x expanded | Fully cooked and not mushy | |
| Colorado River Bean | 7h 1.5x 24h 1.8 x | 10m cook | Fully cooked and not mushy | Very slow to absorb water | |
| Fava Bean | Overnight | 35 min | Skin is tough but mashable. | ||
| Fava Bean skined | dry | 8m | Complete mush | ||
| Favabean (light yellow from Rancho) | no | 0m | Mashable Do not overcook as these will clug the pressure valve. | Large skinned. | |
| Mortgage lifter Beans: | overnight soak, 2x increase, skins came off in few. 5h soak <2x worked | 20m | Fully cooked, soft, holding shape. | ||
| Peruvian beans: | dry | 2, 10m cook | No leaks | 2 min: crunchy 10min: mushy | |
| Peruvian beans: | 1hr wet | 0+2m. | short soak, did not expand much | 0min, still crunchy, 2nd 2min. starting to fall apart. | |
| Pinkeye peas | dry | 5 min | 0 min off-burner: not cooked. Additional 5 min cooked crispy | ||
| Red beans (Nicaraguan) | dry | 20min | Done, slight crunch, intact. | ||
| Red beans | 1h wet | 8m | Done, crisp intact | ||
| Small Red Beans | 3h soak =20% popped. this is under soaked. | 8 min 2x | first 8min. mostly too hard under cooked, 2nd 8min. Most popped, still intact shape, eatable. | ||
| Samp and Beans | 1C each | 30 min | no soak, onion, celery, carrots, garlic, bay | water to mid point, toss the stock veggies | MLB 2C + hominy (rancho), 20 min. |
| South West Gold | 6h 2x no skin | 8 min | Done | light brown aquafava | |
| Soya beans: | 1.5 Cups | 16 min. | Soaked 10h, 2x expansion | Fully cooked not mushy. Steam leaked from the pressure valve. | |
| Wheat berries: Pelted | 1 cup, >5 cups water | 3 min cook | Dry, +salt | Fully cooked but not mushy. | |
| Wheat berries: whole wheat | 1 cup, >5 cups water | 20 min cook | Dry, +salt | Fully cooked with texture |
Pinto bean experiment: Old dry pinto beans 1 cup, how long to cook?
Experiment 1:
- Quick rinse. Water to 2 inch above the beans.
- Close the cooker and high heat to boil and to pressure until steam release. This takes about 10 minutes
- After the steam starts to release, timer set 25 min, reduce the heat to medium.
- Turn off the stove.
- Slow cool ~20 minutes later lock was off.
- Result: beans are mostly done with some beans that were still crunchy.
Experiment 2:
- Medium heat 35 min.
- This came out all done, not mushy yet.
Wheat berries and faro
- 1 Cup, Soak, 10 min. x 2 slightly hard but eatable.
- 1 Cup, 4 cups of water, 45 min. blew off the top multiple times and burnt the bottom.
- 1 Cup, dry, 30 min. dried out and burnt at the bottom.
- No pressure cooker procedure:
- 1 Cup wheat berries, 4 Cups water, bring to boil
- Reduced to simmer, (pressure cook pot mid – 2, open) 30 minutes.
- This cooked fine with no mess and/or spill. Pressure cooker does not save cooking time with wheat berries. The dark (Faro?) were slightly harder with scheme.
Current procedure.
- Soak 1.5 cups beans. > 3 hrs or when the beans are swollen about 2 fold.
- Rinse the beans and put water to about an inch above the beans. Pressure cook high until the whistle.
- Reduce to medium and cook for 10 min.
- Let it cool down on its own.
- Works: chick peas, pinto beans, soybeans, black-eyed peas (shorten cooking time).
- Fails: Peruvian beans
Notes:
- Soaked chickpea (ON soak). 15 min. Very soft, starting to fall apart.
- Peruvian beans. 6h soak, 10 min. Too much water, lots of foam leaking out of the side and the pressure vent making a mess. Beans were nicely done. Same happened with 1.5 cups and inch of water. Is this due to these beans?
- Another failure with Peruvian beans. 1.5 cups soaked for 2 hrs. Water an inch above. These beans did not swell, did not boil over, did NOT COOK.
- Old pinto beans 5h soak, 10 min. Water was an inch above the beans. When the pressure built up bubble/steam released from pressure vent. 2 cups of beans too much?
- 1.5 cup of soaked chick peas, water below halfway. Did not boil over. 10 min.
- 1.5 cup, 10 min seems to work for cooking. Keep the water below half way point. This creates approximately 3.5 cups of beans.
Peruvian Beans and boiling over.
- 1.5 cups of Peruvian beens and pinto beans were soaked in water > 6 hours. Both beans swell to at least 2 fold.
- The usual setup. Water to about inch above. Heat at high, 10 min. medium heat after the whistle.
- Peruvian beans leaked liquid from one side of the pot and took a long time to reach pressure. Pinto beans did not leak and reached pressure quickly.
- Peruvian beans were not releasing steam most of the time but cooked to nicely. Liquid level just below the beans.
- Pinto beans were releasing steam for most of the 10 minutes except the last few minutes. Beans cooked nicely. Liquid level just above the beans.
- One last Peruvian bean experiment. 1 cup of beans was soaked until it swelled by two fold. Water was added to 1 inch above the beans. Massive amounts of liquid boiled over from the side and took a long time to reach pressure. The beans cooked nicely except for the mess.
9780761168706_BeanByBean_App-BasicBeanery
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