Quote:
Originally Posted by Blueface
Adam,
It is so tough for me to describe the consistency she looks for.
However, that is up to taste I guess.
Some like runny beans, some like a thicker consistency.
In the end, the flavor will be the same, as long as the beans are cooked through.
When I see thicker, I mean that if you pas a fork through the mixture, and pick up beans with it, the liquid will run through the fork but will have some slight body to it, as opposed to just being colored water through a fork. You don't want it thick like oatmeal at all but you don't want water with dye. Hope that makes some sense.
For the cool down, to release the pressure and be able to open the lid, she puts it in the sink with cold water, until you see the pressure cap release all the way. If you have time, you can also just let it sit on the stove but the water is the best way to go. The second cooking period entails cooking them with the lid open, with no more pressure from the lid.
She also mentioned that sometimes, the beans may not cook right during the first cooking period when the lid is on. You should always test them to see if any are broken and if soft to touch. If so, you are OK. If hard, you need to put the lid back on and give them more time.
Enjoy.
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Thanks for clarifying Carlos.
Your description of the consistency makes perfect sense, in fact, that's about what I would aim for in the past when cooking the beans in a pot/saucepan. My experience with a pressure cooker is zip, so I'm still figuring this thing out.
The funny thing is, as a soup, I kind of like them this way with rice added. I'd have to refine and tweak a few things once I better understand the cooker, but all in all, they're still quite good, and like you said, the flavor is all about the same.