We have been exploring the cooking of beans in the basket of a pressure cooker. They are pressure steamed. The results appear to allow the beans to cook uniformly and without breaking. We have also noticed that the beans can be cooked longer while steaming, producing creamy interiors and keeping the skins intact. To prepare the beans we soak them for a minimum of 24 hours. The pre-hydration appears to allow the steam heat to penetrate and consistently cook the legumes. To pressure cook our beans we ranged in time from 7 to 13 minutes, increasing time with the increasing size of the beans.
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