Lamb and beans in pressure cooker ?

morganlefay

I recently 'invented' a very nice recipe. I soak white beans overnight, half cook them in boiling water next day then add them to a lamb shank, chopped onion, celery, garlic,tin of tomatoes, herbs and a bit of stock and let it blub very slowly in a Le Creuset on the hob. Then I take the meat off give the bone to the dog and put the meat back in, and it usually feeds 4 of us, or two and freeze a second portion. It's very good (and cheap). But do you think I could do the 'blubbing' on the hob (which takes about 2 hours minimum) in a pressure cooker ? I'm not friends with my SC at present as I think that everything I cook in it tastes much the same, but I do like my PC. If I could do it like that, how long do you think I should cook it for ?

champys

morganlefay wrote: »

I recently 'invented' a very nice recipe. I soak white beans overnight, half cook them in boiling water next day then add them to a lamb shank, chopped onion, celery, garlic,tin of tomatoes, herbs and a bit of stock and let it blub very slowly in a Le Creuset on the hob. Then I take the meat off give the bone to the dog and put the meat back in, and it usually feeds 4 of us, or two and freeze a second portion. It's very good (and cheap). But do you think I could do the 'blubbing' on the hob (which takes about 2 hours minimum) in a pressure cooker ? I'm not friends with my SC at present as I think that everything I cook in it tastes much the same, but I do like my PC. If I could do it like that, how long do you think I should cook it for ?

Hi morganlefay - that should work fine in the PC. My guess is that it would take no more than 25 mins, as that is the time it takes to cook soaked beans if not pre-cooked. Half an hour max, I'd think. There is no risk in trying it out, taking off the pressure after 25 or 30 mins and checking whether you want it done a little more, but generally for all meat stews, goulash etc. in my book around half an hour is plenty.