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From:	Adenosine (198.202.25.137)
Subject:	Is this normal operation?
Date:	August 26, 2005 at 12:16 am PST

I just got a pressure cooker today, and tested it out making a red kidney bean soup. I followed the directions in 'Basic Beans in Aromatic Broth' listed in Pressure Perfect by Lorna Sass, not soaking it but cooking it for 30 minutes. However, I had to cook it for an additional 20 minutes before even some of the beans were tender! I eventually gave up and ate it undercooked.

Is it because of the altitude here? Spokane is a bit under 2000ft above sea level. I also noticed that even with the natural release method, it was under 5 minutes before I was able to remove the lid with no problems. Maybe it is leaking (I got it 'new' from ebay, but there was minor damage to the bottom handle, but it didn't seem to interfere with the locking mechnism nor did I observe any steam coming from any other place than the pressure regulator).

Help me experienced pressure chefs!

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