Pressure Cooking Dried Beans

**Birdie** · 11-02-2011, 06:16 PM

Durgan, I followed your pressure cooking process and didn't see that you added any water to the pressure cooker. Did I miss that or is that the way you process the beans and that is why they don't get mushy?

**Durgan** · 11-02-2011, 08:32 PM

Originally Posted by Birdie

Durgan, I followed your pressure cooking process and didn't see that you added any water to the pressure cooker. Did I miss that or is that the way you process the beans and that is why they don't get mushy?

Picture 18 from the top left. About a litre or a bit more of water is added. There has to be enough to complete the cooking process, since some steam is always escaping from the rocker. Also,the water should not come in contact with the product being cooked. This is determined by the height of the base of the insert from the bottom of the cooker.

The noise of the steam escaping is your assurance that the cooker is not dry. A dry cooker means a miserable job scraping carbon from the bottom of the cooker. One learns, how much water is necessary by experience. At least enough to complete the cooking.