4. Bean Essentials - Pressure Cooking School
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- เผยแพร่เมื่อ 14 ต.ค. 2024
- Today, we're pressure cooking beans! We'll discuss the difference between pressure cooking beans straight from dry, versus soaked. I will show you a technique on how to quick-soak beans in just twelve minutes. Plus, we'll make an easy Black Bean and Lentil Chili recipe.
Welcome to Pressure Cooking School!
Here's what is in this video:
1:23 Pressure Cooking Beans from Dry versus Soaked Beans
3:28 Long-soaking and Quick-soaking beans in the pressure cooker
7:13 RECIPE: Black Bean & Lentil Chili
Read the whole lesson, download materials from this video and more here:
www.hippressure...
The quick-pickled peppers shown at the end of the chili recipe:
www.hippressur...
Follow the entire Pressure Cooking School video series, here:
www.hippressure...
Just wanted to come back and comment that I followed your method for the quick soak as well as your suggested cooking time of 10 minutes with a natural release, and my beans came out absolutely perfectly. The texture was excellent, not too mushy, not too firm. I cooked mayocoba beans with some sautéed garlic. They were delicious. Thank you so much! ❤️
At 62 yrs of age I was gifted a Ninja Foodi. So pleased to have discovered your videos. And I very much enjoyed the intro! Thank you
This is very helpful. Thank you. I've just recently "dusted off" my 30-year old, nine litre Lagostina pressure cooker. I hadn't used it in years (pressurized), so I'm glad I've found your site with all of this information. Thanks again.
I have an instant pot but I also have stove top pressure cookers. I like to use the stove top one for straight vegetables or soups because it takes a lot less time to heat up than the electric one.
This video series is fantastic! I just got my mom a pressure cooker and this series can really help her get started. Thank you for taking the time to do such well done videos.
This what I being looking for ! I being having my pressure cooker for a year now and I feel I haven’t use it to it full potential. Now I can learn from you !!! ❤️
Thank you so much for this video. I've been cooking my IP dry beans for years without doing any soaking, unaware of the negative effects. I'm going to do the IP quicksoak method today.
That intro and entire video was great. It provided a great overview of the process with good background info on the "Why" behind the process. The production quality was very good as was the content. The delivery was excellent, but forget all that. I followed your method and prepared the Turkish dish barbunya following your method and the pickiest of my eaters had three helpings. Thanks for the great tutorial. You have educated and inspired others. TK
I routinely cook dry pinto beans in my Fissler pressure cooker without soaking them and there are no unevenly cooked beans, no cracked beans and no hard beans. Also, no one in my household gets gas from my pressure cooker beans. Would love to see the science behind your claim. They are delicious. 1/2 # (227 g) dry pinto beans, 4 cups water or stock, 4 slices bacon, 1 onion, 1/2t garlic powder, 1/t cumin, 1/4 t chili powder (I like chipotle), 1/4t sea salt. You can cook the bacon and onion first if you like, but they taste great even if you just toss everything in the pressure cooker, place the lid on, bring the pressure to high, turn the burner down to low and cook 90 minutes. Let it release the pressure naturally. You can puree some of the beans to make the sauce thicker if you like. These are a daily staple food in my home.
You cook your beans way longer then most, if not all , of the recipes for unsoaked beans on TH-cam. That’s why your beans come out soft. Most recipes say 35 minutes for unsoaked beans and that just doesn’t work.
Sounds like the way I make my beans and I will put the Chipotle in next time I usually put that in my split pea soup for a little kick
Read up on lectins and anti nutrients in beans. Well proven science and quite important to know.
North Texas RedHead,
When you cannot get a pound sign, you can write pound or lb, but not #
Wow, after all these years I learned how to properly cook pressure cooked beans. I sincerely appreciate this video. Will be watching all of the classes in your wonderful school!
Thank you thank you for these videos!
You’re doing a great work .
I had questions, but they’re being answered by your videos. Thank you so much.❤😂
Great video.
Thank you for sharing.
Great job! Very informative 😊
Thank-you!......so simple and straightforward !
Thankyou this is very helpful for someone who has never used one but really wants to
You, my Dear, are fabulous!
The intro is wild!
Is that like some kind of slang for pointlessly long?
It isn't sugars that cause the gas. It is long strands of protein. Cooking through pre-soak or high pressure soak breaks up these protein chains. This makes it easier for your digestive tract to break them down further. Thus less gas as a result.
Nice class. It's comprehensive with just enough detail to get a beginner started. Thanks! I will try out the chili recipe.
Tried this recipe for my kids and I and it was delicious. Thank you!
YAY❣️❣️❣️❣️❣️❣️❣️❣️ I bought a Cadillac of pressure cookers and I don’t know how to use it because I live in Vietnam and all the instructions are in Vietnamese 🇻🇳😳🤪
Definitely will continue soaking my beans. Great content, thanks!
THIS is the video I've been searching for. I've made it through about 6 videos with crying babies and unanswered questions and finally found this. Thank you!!
BTW: I'd love to see a PDF chart with different cooking times for different beans and soaking lengths. I don't see anything like that in the lesson link so far. If you don't have one yet, that might make a good giveaway to get email addresses.
Sorry for the late, late reply. Hopefully, you have found the pressure cooking time chart on the website - the soaking time is the same for all beans. In case you haven't here is the link:
www.hippressurecooking.com/pressure-cooking-times/
Apologies, again. Ciao, L
@@Hippressurecooking
No, I missed that. Bookmarked now. So thank you!
Fall 2020, and I have the same sentiment. 3 years later and this is still the best info to be found. Thanks. I have the instantpot duocrisp airfryer combination. Some settings are different, but basics are the same.
Great video, very helpful. Finding the link to get the recipe for the chili was difficult. What is the best way to get the recipe
Am vegan ... just found you. This was a well done instruction video ... I learned so much. Shall check out more of your work.
Hi there -Ignore the ugly comments - your intro was delightful and the video very informative. Thank you for all your hard work :)
Thanks for these videos. They are very helpful to me.
One thing struck me peculiar. When she said 24 to 48 hrs soaking beans with changing water every 12 hrs. What a process! Can you imagine? Never have I heard anything different than "soak them overnight". And that has ALWAYS worked for myself and everyone I know.
Excellent informative video. Thanks!
People complaining about length of intro = millennials. Worthless. Likely none of them have a single video on TH-cam, nor could they hold eye contact during a face-to-face conversation. If you managed to watch the intro, you would at least glean that this woman clearly knows a lot about pressure cooking, and put a lot of effort into it. It disgusts me how many armchair quarterbacks love to bash others on TH-cam, without having contributed anything themselves. Video content is great, and I appreciate your work!
My favorite for beans
I love cooking beans in a pressure cooker. If I cook ham bone or seasoning meat, I cook them extra before cooking the beans. The pressure cooker cooks so fast the meat is not cooked enough for me. There is some good meat substance and fattiness left in the meat if I don’t precook the meat.
I cook seasoning meat about 10-15 minutes extra in the pressure cooker. I cook a ham bone about 20-25 minutes extra in my pressure cooker before cooking my soaked beans.
The recipes in this video sound delicious.
H. Lloyd
Thanks! Great lesson.
Wow, what a wealth of valuable information! Thank you! One question, can you put a bit of oil in with the beans for the quick-soak method to avoid the foaming and slow release of the valve?
I have never used oil, when cooking soaked beans, in my Instant Pot....i haven't cooked beans from the raw stage, so don't know if they "need" the oil.
Lisa, yes you can add oil if you like but you won't need to.
Ciao,
L
Thank you for the efforts put into this well thought out video. Grateful ❤️
Great video! What kind of pressure cooker did you use first when you soaked the beans?
The Breville Fast Slow Pro. Ciao! L
Thank you..This is my guide now
@hip pressure cooking May I ask the make and model of the pressure cooker you used this video?
This is my go to for beans in my ninja foodie presser cooker
My wife seems to have a hard time closing our pressure cooker. I love the design on that pressure cooker you used with the Round Knob in the middle. being a mechanic is why i like this design, could you tell me the make and model of this pressure cooker
Seems like an instant pot.
@@toocheaptobuycolognes3681 it's a Breville originally called The Sage it is an Australian make it is expensive and very good
Hi! Just found your channel after buying an electric pressure cooker yesterday . I love you already! Have you made a video on how to make the the quick pickle Jalapenos?
Hi John, yes the Jalapeno recipe and video can be found here - thanks for reminding me to link it directly in the video.
www.hippressurecooking.com/super-quick-pickled-green-chilies/
Ciao!L
Thank you so much for your recipes!
Could you pre-soak the beans in either method, strain them and then freeze them as is?
I think it would be a benefit if you spent a day quick soaking batches of beans and then pack them in a freezer, then you have already pre-soaked beans for other recipes cutting down your time to make the final recipe. Maybe defrost them in the microwave.
What do you think?
Great video! Where do you buy your pressure cooker?
thank you
great video
Thank You for your help!💗
i bought a Tefal Multicooker which does almost exactly the same things an Instant Pot does. I wanted to be able to cook stews and braised ribs but mainly i bought it because i wanted a pressure cooker to cook lentils (dhal) quickly. Then when i read the instruction booklet it said "do not cook any food that expands like beans and noodles because it may get stuck in the floating valve and damage the appliance". and i thought "whaaaaaaaaat?" i am not supposed to use the pressure cooker to cook the main thing i bought it to cook?? but indian households use pressure cookers to cook their dhal all the time and have been doing so for decades! is it a different kind of pressure cooker that does not have a floating valve? do the pressure cookers you use have floating valves? is there a problem of getting beans stuck in there and spoiling the appliance and how do you prevent that?
How do you can cooked dried beans please?
I have to agree with the people complaining about the intro. Not only was it long but the music was pretty off putting. Using that song is like Rachael Ray opening her show with the Rick and Morty theme.
Sorry, I live in Italy so I'm not familiar with either of the shows you mentioned. In the "more info" box there are links where you can skip the intro. ; )
Ciao,
L
Besides the listed Skip-To times in the show notes, there's always the slider-bar where you can actually slide to the right to see frame-by-frame to skip past anything you don't want to watch. I didn't mind it at all. Intro's like these are pretty common with professionally produced video. It sure beats crying babies and long personal stories.
grt info i soak my beans overnight, im diabetic so it cuts down on the starch which turns to sugar
Why are there so many of the skins floating on the great northern beans when opening pressure cooker?
How to dispose of that….?
Is it the exact same method for a stove top pressure cooker please.
Yes, you can use the same timing for stove top pressure cookers as well. : )
Can you explain to me, why my soaked beans are cooking in 3-4 min? They are mush by 7-8 min.
Thank you the video. I cook most of my beans using chicken stock. Would using stock instead of water have any affect on using a stove top pressure cooker for the cooking.
Grandpa Can Cook, as long as the stock does not contain salt it can completely replace water in bean cookery. If the stock is already salted, this will increase the bean cooking time 50% and keep the skins fully intact (aka not creamy beans). If you're not already making your own chicken stock, and I hope you already are, it's very easy to pressure cook. ; )
www.hippressurecooking.com/pressure-cooked-chicken-broth-lesson-6-making-chicken-stock-in-the-pressure-cooker/
Thank you very much, for your quick response. I do make my own stock, and will give it a go in the pressure cooker. I think your website is becoming my go to place for pressure cooker advice.
How much water was used to cook the beans?
That's a very modern pressure cooker, mine is the old fashioned one I put over a gas stove. I have to time things myself.
I started pressure cooking with a stovetop but find an electric much more convenient (for example, you can't leave the house with the stovetop pressure cooker on the flame). Ciao, L
can you soak mixed beans over night...for example kidney beans and black beans?
Yes I do it all the time for many years. 12 hours is perfect soaking time. Just be sure to soak different types of beans in separate bowls especially black or kidney beans.
Wow - this is incredibly helpful! Thank you very much. I've subscribed and am looking forward to your other tutorials. Also making the chilli as well :)
Welcome, Vicki!!
Key thing I originaly misunderstood but get now. REWORDED from 10.02 (roughly): The heating element will only come back on once the pressure is released and the internal environment has cooled. I hope that is OK and what you meant?
Yes. That is correct. The "keep warm" light will turn on but it is not actually "heating" until the pressure is released and the environment cools to just below boiling. You're a very good student, Dromousey! Ciao, L
I could not find the recipe for the Chili and I wanted to make it so bad.
(1) AWAYS presoak dried legumes (including lentils and peas) whether you are going to pressure cook them or just boil them. BECAUSE: You want them SOAKING WET inside while heating to break down what's in legumes. (2) A good bean pre-soak time is THREE DAYS, not just a few hours nor a "quick soak." Long soaking of dry, raw beans causes activation of critical germination enzymes. Better yet, go all the way-- sprout the beans before cooking. This will break down the unwanted phytates, lectins and saccharides. (3) Since there is almost no effort in soaking beans, it seems counterproductive to abort the process by trying to create "instant" beans.
What I said. Few understand this or do the research.
Thanks for this. Is there a good book that you can recommend regarding the sprouting and cooking of beans and legumes please? I love pressure cooked food but the electric ones take ages to heat up. I use my stove top one nearly every day. I have a Tfal. I also have a Presto pressure canner. I only just got the canner so I have not used it yet.
@@anajinn I don't have a book. It's just the way we always do dried beans.
What kind of mushrooms did you add? Thanks!
You can use any kind, but I prefer porcini. Here is the whole recipe:
www.hippressurecooking.com/black-bean-lentil-chili-pcs/
Only soaking overnight or only using a quick soak method does NOT totally eliminate the gas causing components of beans.
Carrots and beans in chili??? Ya'll aren't from Texas are you? Aside from that thanks for the videos. Im thinking of getting my first pressure cooker and your channel is very helpful.
Welcome Andrew, once you get the hang of pressure cooking you'll find my recipes as templates to launch your imagination. It'll easy to personalize to taste, and... region. ; ) Ciao, L
There's a nice double-entendre @2:29 :)
It's so sophisticated... that I can't even hear it. ¯\_(ツ)_/¯ Ciao, L
okay so you're saying for quick soaked beans...instead of just putting them in the pressure cooker put them in the pressure cooker take them out then put them back in the pressure cooker.... Makes all sorts of sense.
Thanks for the great video & your pressure cooker knowledge! My only suggestion is that your necklace was brushing against your lavalier mic & causing unwanted noise... just a thought for the future, respectfully given!
At least it was a pretty necklace. :-)
why do you prefer the slow soaked beans? seems like a hassle
If you watch the video, I explain and show why. : )
I really enjoy your videos, but I don't want to have to go to "show more" to skip the intro bc when im ready to cook, my hands can be messy or wet and I don't want to use the mouse a lot. perhaps since we love your videos so much, you might rethink your intro and the intro's music?
Content begins at 1:26.
that intro was way too long and noisy
All the videos include an index under the "more" tab, where you can skip the intro and get right into the lesson. : )
Omg the worst!
I soaked my black beans for 8 hours cooked them for 10 minutes on high in my instant pot and they were still tough. I ended up having to give them another 10 minutes with slow release. The beans were perfect but the vegetables were pretty mushy. Hmmmm 🤔. Disappointing
Laura the introduction music is loud. Ok now teach me.
Netflix has this cool feature called "skip intro". Your site could really use it.
This is baloney.
I have made ham and navy bean soup with dried beans for over a year. It comes out beautifully in my Instant Pot every time.
Since you're making soup out of them beans... I assume you *want* the to fall apart and purposely overcook, no?!? If you were making a bean salad, it would be more important that beans were not cracked or under-cooked. Ciao, L
@@Hippressurecooking
Apparently, you have a comprehension problem.
Why that intro
Why would you ruin those lovely legumes by adding cheese........
Not a fan of the intro music, scrolled past it.
salt can make beans mealy.
The intro is l too long. Good video thought.
Shiny
You need to leArn about lectins
Wow, your into is WAY to long.
Yeah, there might come a time when the intro is too much for me too. When that time comes, I'll just mute that part of it. In the meantime I find myself just moving to the music - happy with what I am learning from this wonderful instructor.
You can use the linked times in the "more info" box to skip ahead.
Gordon Yes, I Muted mine....Loved the video other than that!
Besides the listed Skip-To times in the show notes, there's always the slider-bar where you can actually slide to the right to see frame-by-frame to skip past anything you don't want to watch. I didn't mind it at all. Intro's like these are pretty common with professionally produced video. It sure beats crying babies and long personal stories.
I changed my dislike to like. Even tho the intro was horrible (sound wise) The content was good and you presented it well.
Omg....the intro music is so annoying!
Intro is way too long and the intermittent music is annoying
Had to bale intro too long
Mamá Mia the music is freaking annoying.
Get rid of that scrappy music toooooooooooloooooo loooooooooooooooong almost shut you off
That’s a long intro…
1.5 minute intro? Having a laugh
Thanks for appreciating the hard work I put into the videos to share my knowledge with you! Ciao, L
thumbs down you no tell what all of the ingredients you use. naughty naughty shook fingers in you.
intro is too long
That intro music sucks.
Horrible intro, didnt bother with the rest of the video.
Next time, if there is one, I know to FF thru the silly 1.5 minute intro!
Breville BPR700BSS
the background musak ispainfully horrid and distracting silence is golden