Cooking Dry Beans (with and without a pressure cooker)

Summary by Krater

This video explains how to cook dried beans using a salted soak and pressure cooking to ensure they cook evenly without bursting, and concludes with a recipe for serving them with caramelized onions and roasted tomatoes.

From the video

Answers: How do you cook dry beans so they don't burst?

• cooking dry beans
• salted soaking technique
• pressure cooking beans
• bean storage and freezing

Ingredients

• 1 lb Mayocoba beans
• 1500 g water
• 45 g kosher salt
• caramelized onions
• roasted tomatoes
• salt
• pepper
• pomegranate molasses
• butter
• parsley

What it concludes

• Soaking beans in a 3 percent salt solution prevents thin-skinned beans from bursting during cooking by allowing the skins to stretch with the beans.
• Pressure cooking reduces cooking time significantly by raising the boiling point of water to 250 degrees Fahrenheit, yielding perfect beans in 15 to 20 minutes without hassle.
• Allowing pressure-cooked beans to sit off the heat for 10 minutes at high pressure finishes cooking them evenly regardless of pot volume.
• Refrigerating cooked beans in liquid overnight before freezing in a single layer in a ziplock bag helps them recongeal and speeds up defrosting.