packyderms_wife
Neither here nor there.
Just like the thread title suggests. Orion Commander made red beans and rice yesterday. Wednesday night he put the beans on to soak, covered with about three inches of water, brought to a boil, shut off the heat immediately and covered the pot. They were still somewhat hard yesterday afternoon. He followed the recipe he found online and added the seasonings, etc., and proceeded to bring to a boil and then simmer for something like 45 minutes. He added the andouille at that point, per the recipe, and cooked another 35 minutes. Still somewhat hard.
So cue in me, cause I'm starting to get hungry, and it ALL goes into the instant pot for 15 minutes on high pressure with a 13 minute natural pressure release. Not nearly as hard, edible but still needed more time in the IP. So in it goes for another 15 minutes with a 35 minute NPR. Definitely edible but still with a bit of chew to the beans, I'm thinking they could have used 45 minutes in the IP.
Suggestions on how to get them so they're actually edible sooner? I have gobs of beans that are 12 years old or older I want to start using up here and soon, and this is especially true for my garbanzo beans/chickpeas. I haven't had any issues with the black-eyed peas or black beans, yet, just the red beans and kidney beans.
So cue in me, cause I'm starting to get hungry, and it ALL goes into the instant pot for 15 minutes on high pressure with a 13 minute natural pressure release. Not nearly as hard, edible but still needed more time in the IP. So in it goes for another 15 minutes with a 35 minute NPR. Definitely edible but still with a bit of chew to the beans, I'm thinking they could have used 45 minutes in the IP.
Suggestions on how to get them so they're actually edible sooner? I have gobs of beans that are 12 years old or older I want to start using up here and soon, and this is especially true for my garbanzo beans/chickpeas. I haven't had any issues with the black-eyed peas or black beans, yet, just the red beans and kidney beans.