• satanmat@lemmy.world
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    9 months ago

    We’ve got an instant pot, and cook dry beans 2x / week… don’t need the baking soda, if you do them for a bit longer — 32 minutes for small (like black beans) and 40 for garbanzo beans.

    And yeah. A IP or any pressure cooker makes a huge difference for us not having to soak them first

    • TheAlbatross@lemmy.blahaj.zone
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      9 months ago

      I’ll try that next time for sure. My last batch of fava beans got too soft, so I just blended em to thicken the curry, but I like the texture better when they’re whole.

      • satanmat@lemmy.world
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        9 months ago

        I’m not saying there’s a trick, but I’ve heard other people having issues if you don’t use enough water.

        2x water to beans works for me.

        Rinse the beans, to get any dust and crud off … if there’s an inch of beans then fill it so that an inch of water on top of that