When I was looking for the time beans cook in an Instant Pot, I came across your video. Once I saw the Bay Leaf, I was curious since that is a staple in Portuguese cooking. I am going to try this with Azuki red beans and Chicken stock, one onion, black pepper, salt, garlic powder and bay leaves. Gonna try the 55 minutes. If I had mint I would add that also...so that's for later. Good video. TY
If you have a 6qt IP, I've found 2 pounds of beans is about the limit. I brown up my bacon, sausage, onion, garlic and whatever, remove to a bowl, add my 2 lbs of plain rinsed beans and fill with water to the max line. Pressure cook on high 25 minutes, natural release. Open, add my seasonings, browned sausage stuff from earlier, put on saute low and let it all come together. I do it that was as my sausage disintegrated the first time on Pressure cook. I don't know if it was the sausage or what.
East Texas girl that's been cooking cajun stuff all her life, I can tell you there is not really a difference in taste, just slightly in size, color, and fiber/nutrition content.
When I was looking for the time beans cook in an Instant Pot, I came across your video. Once I saw the Bay Leaf, I was curious since that is a staple in Portuguese cooking. I am going to try this with Azuki red beans and Chicken stock, one onion, black pepper, salt, garlic powder and bay leaves. Gonna try the 55 minutes. If I had mint I would add that also...so that's for later. Good video. TY
Thanks for watching!
Hey 👋 Dad what a fabulous instapot I love the baby today in it ❤ great video
Baby Yoda for the win!
Came across your video today and gave me all the information I wanted to know about red beans decided to subscribe
Awesome! Thanks!
Yum! Can't wait to get my Instant Pot now!
You are going to love it!
Fun to watch! Thank you 😊
Glad you enjoyed it!
Better than bullion vegetable stock is a good add too
I have not tried that yet. Will have to give it a try! Thanks!!
If you have a 6qt IP, I've found 2 pounds of beans is about the limit. I brown up my bacon, sausage, onion, garlic and whatever, remove to a bowl, add my 2 lbs of plain rinsed beans and fill with water to the max line. Pressure cook on high 25 minutes, natural release. Open, add my seasonings, browned sausage stuff from earlier, put on saute low and let it all come together. I do it that was as my sausage disintegrated the first time on Pressure cook. I don't know if it was the sausage or what.
That sounds good!
It’s vegetarian/ vegan depending on the stock you use
Correct.
Those are red kidney beans, not red beans but the video is still very useful.
Ok, this Italian guy did not know they were different. I feel dumb lol. Thanks for the info.
East Texas girl that's been cooking cajun stuff all her life, I can tell you there is not really a difference in taste, just slightly in size, color, and fiber/nutrition content.
Dude! Red beans are different than kidney beans.
They may be but come on...they are so close lol!
0:19 apparently you don't understand you can flavor canned beans too lol.
However you want.
That is totally an option but some prefer to do things from scratch.
Those canned beans are handy but have preservatives and a ton of salt. This way is so much better and healthier. Thanks for posting this video!❤
Try kindness.