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From: LoriM (
Subject: Pretty much the same thing holds
Date: May 6, 2003 at 5:50 pm PST

In Reply to: I have a dried-bean vegetatian cook book. posted by CC on May 6, 2003 at 12:12 pm:

But you are cooking so much faster that you can precook the beans (10-25 minutes) and then add the seasonings for another 10 minutes under pressure and eat up.

You'll need to get Lorna Sass's Great Vegetarian Cooking Under Pressure or Complete Vegetarian Kitchen (or she even has cookbooks for you nonveg people too!...I think called Cooking Under Pressure). The specifics are dealt with quite well, particularly in CVK. She's the guru of pressure cooking.


PS Sabrina's Black Bean Chili cooks just splendidly with tomatoes in the pot, but the BBQ beans I made were trickier since I added both molasses and vinegar (both acids that toughen the skins). I had to cook them a LONG time, but they eventually were delicious. GRIN.

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