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From: LoriM (adsl-157-133-45.mgm.bellsouth.net)
Subject: As we say here in 'Bama, you flung a craving on me...
Date: April 20, 2003 at 11:23 am PST

In Reply to: Chili "Barbecued" Beans posted by nomikins on April 19, 2003 at 3:18 pm:

So I made the Chili Barbequed Beans for our lunch today. I used pinto beans, and once again, I didn't bother to presoak. So, I cooked them for 25 minutes at high pressure, quick-released, added the rest of the ingredients, and cooked again for 15 minutes. It just wasn't long enough (beans were firm), but tasted delicious. I need to be more patient and give my non-presoaked beans about 10 extra minutes over the numbers in the Sass charts. It's probably because I've got a jiggletop cooker that just isn't as high-pressure as the second generation cookers you guys are using.

I served it with brown rice over a bed of fresh red leaf lettuce from the garden. If it had cooked for 15 more minutes, it would have been perfect. (c:

Lori

PS Yes, I mean what I say--I added onions, garlic, molasses (instead of brown rice syrup), mustard and spices plus 2 cups of water to the beans for the entire cooking time under pressure (last 15 minutes, after I'd precooked the beans alone for 25 minutes), not just for the 7-10 minutes of "stove-top simmering" that Sass's recipe calls for. And I also added a cup of soy burger crumbles for the last couple of minutes on the stove, just to get them hot. I liked the "meaty" aspect of having soy burger in there, particularly since they became a main dish.



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