I had to take a picture of my colorful selection of beans, from this month's Rancho Gordo Bean Club delivery.
Beans, left to right:
- Scarlet Runner
- Domingo Rojo
- Yellow Eye
- Aluba Blanca
How do I cook them? Sorted and rinsed (but not soaked), with 7 cups of water and 1 teaspoon of fine sea salt (and a peeled onion), 35 to 45 minutes at high pressure, depending on the size of the bean, with a natural pressure release. Details here: Pressure Cooker Beans (Basic Technique)
What do you think?
Questions? Other ideas? Leave them in the comments section below.
Pressure Cooker (or Instant Pot) Refried Black Beans
Pressure Cooker (or Instant Pot) Santa Maria Pinquito Beans
Pressure Cooker (or Instant Pot) Vaquero Beans in Broth
My other Pressure Cooker Recipes
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Your photo makes me want to start cooking immediately. Please share with us how you are going to use each type of bean - alone or as an ingredient in other recipes. Are their flavors as vastly different as their names? Rancho Gordo is the best.