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From: Laurel (
Subject: Hard black beans and other questions
Date: July 23, 2003 at 12:57 pm PST

Guess my beginner's PC luck has run out!

Yesterday made black beans. Brought to boil and soaked an hour and then did high pressure 12 minutes according to Lorna Sass's recipe. Tested and beans were too hard. Added 3 more minutes pressure. Added salt, tomato sauce, etc. Too hard still, but had to eat anyway because family was starved and was getting ancy.

Today for lunch I put leftover black beans in a crockpot and gave them another good 6 hours on low. They are STILL HARD! What is the matter?

Also, this "undercooking" vs. overcooking takes a lot of extra time! By the time you let the steam out, test, then put the lid back on and give it more time and then bring it back up to pressure you loose the advantages of pressure cooking--might as well just cook it straight on the stove or put it in a crock pot and let it be for the morning! Wouldn't it be safer just to give it a bit longer than asked for, and if they are a bit soft, just know for next time that it's a minute less or so?

Do you have a rule of thumb--say, the Programmable needs about X minutes longer than the stovetop or some type of mathematical formula for the different types of food that can be pressured?

Thanks for any input.


PS. I still like my PC (but honeymoon is almost over.)

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