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[KeithG]

Making a batch of chili today.  I decided to use our Instant Pot to cook the dry beans and the this afternoon for the chili.

I did soak my beans over night since I read somewhere that reduces the enzyme that causes flatulence. Put the beans in the pot with a bay leaf and some cumin. Set it for 20 minutes on high pressure and let it naturally release most of the pressure. Result - overcooked beans, bordering on mushy.

Next time i’ll try 10 minutes and see how that works.

Keith

[Canadian John]

 
 Good info. I like my beans slightly mushy.

[KeithG]

I was amazed these came out more tender that I could ever get cooking for 1-1/2 hours on the stove top.

[Darwin]

On the Instant Pot site they have a Cooking Time Table that might be helpful.  It shows 7-8 minutes for soaked red beans.

[KeithG]

Thanks, Darwin, I need to check that out.

Keith

[bregent]

>I did soak my beans over night since I read
>somewhere that reduces the enzyme that causes flatulence.

I think that's been debunked by several sources over the last few years. The carbohydrate in the bean responsible for flatulence is not very soluble in cold or even warm water. What is soluble are several flavor compounds, so if you soak and then discard the soaking water you're throwing out a lot of flavor and doing little to reduce any ill affects.

I've tried making beans in the pressure cooker with mixed results. It's hard to get the timing right and it can vary greatly based on the freshness of the bean. The best thing I think is to aim to get them to about 80% in the pressure cooker, then finish at normal atmospheric pressure.

[KeithG]

I further complicated the cooking time by using a mix of dried beans, kidney, pinto and black. I agree on the variability of freshness of the dried beans.  The ones I buy from my usual source are vac sealed and I think they hold better than those from supermarkets. The ones I used today were all Goya from Walmart and seemed very fresh.  The problem cooking dry beans is they need an alkaline environment to get tender and many of the dishes I make them for are acidic like chili and Boston baked beans.

[Bentley]

I guess I never though you could over cook a bean, I guess I would need to taste one to know what folks are talking about.  To me a cooked bean scream mushy!

[Darwin]

I like the overnight soaking in salted water method.  I think it improves the end product and helps with old beans.  Google will find a few articles on the subject.
When I was cooking professionally I always cooked beans separately if they were to be combined in the final dish.  That's the only way I found to make sure each type was cooked perfectly.  Old dried beans are a PITA, and not fun to cook.    For proper red beans and rice I only trust Camellia Brand.   

[KeithG]

+1 on the Camelia beans for red beans and rice. If only it was easier to get easoning meat and andouille up here.

[Yellow-03]

My experience with beans in the Instant Pot is that yes they do cook quickly, but they are hard on the stomach if you don't soak them.  Flatulence wasn't so much the issue as was just a stomach working extra hard to digest.  Have since soaked the beans and this reduces the issue dramatically.

[Darwin]

+1 on the Camelia beans for red beans and rice. If only it was easier to get easoning meat and andouille up here.

That and Katrina caused me to make my own sausages and tasso.  Pickled pork is on the to-do list. 

[hughver]

Pickled pork is on the to-do list.

When I was growing up in New Orleans we had red beans and rice at least 1-2 a week. My mom always prepared it with pickled pork but I have not seen pickled pork it the stores for a long long time. I too always use Camelia beans.   

[Darwin]

We had red beans and corn bread every Monday when I was in school.  That was way back when the cafeteria cooks were moms & grand mothers, they sure could cook the local recipes.   
I have looked for pickled pork in all the local stores and ethnic markets with no joy.  Just too far from home...  The Camellia & Nola cuisine sites have recipes for pickled pork but I haven't tried them yet. 

[KeithG]

Pickled pork is something I never heard of.  I have trouble even getting smoked ham hocks.