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Canned beans vs dried beans, I finally switched after 3 failed batches
I used to think dried beans were too much work, especially after soaking pintos for 8 hours and still getting crunchy bits, so I stuck with $1.29 cans for years. Last Tuesday I tried a pressure cooker method my neighbor swore by, soaked 1 pound of pinto beans for 4 hours, cooked them in 45 minutes, and got 6 servings for about $1.50 total. Now I'm wondering if anyone else has a foolproof ratio for other beans, like black or chickpeas, without turning them into mush?
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milesbailey1mo ago
Learned this the hard way with chickpeas, they go from perfect to paste in like 10 minutes if you walk away. For black beans I do 1 pound soaked overnight, 6 cups water, 25 minutes at high pressure with a quick release, and they hold their shape fine. Chickpeas need a bit more, maybe 35 minutes, and I add a splash of oil to keep the foam down so the valve doesn't clog. It's the same thing I notice with coffee or bread, the cheap route only feels hard until you find the one trick that works, then you wonder why you waited so long.
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