Beans in the slow cooker.

katz42

to be safe i will stick to the presoaking and ten minute boil:D just in case, espcially with red kidney beans, though tbh i usually use tinned

bestbid1234

Simply soak the beans in the night, wash then and boil.
To slow cooker for 3 and a half hours in High and done.
I make the brasilian Feijoada for this method too. Add the meat and the beans in the same time, maybe need to cook for 4 hours in HIGH.

The_Thrilla

aurorahelios wrote: »

I have to confess I know absolutely nothing about pressure cookers,

Then I will absolve you of your sins. Here goes.

They say that one can make a great cup of tea in London but a lousy one in La Paz. This is because of the Ideal Gas Law, which means that Pressure and Temperature are related. When the air pressure is low, as it is in the Andean city of La Paz, the boiling point of water is lower than it would be at sea level.

What a pressure cooker does is, by raising the pressure, it raises the temperature at which water boils, thus reducing the cooking time. When the time is up, you run the pressure cooker under the tap, or put it in a basin of cold water, this brings the boiling point down to a happy 100 degrees celsius, so you can open it safely.