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Last batch of dry beans I prepared I started to wonder if it's really cheaper for me to pay for the energy needed to cook them well versus just quickly heating
by FranOntanaya 12y ago
Last batch of dry beans I prepared I started to wonder if it's really cheaper for me to pay for the energy needed to cook them well versus just quickly heating a can.
Fresh beans though are definitely great, and with homegrown ones you can cook the pods too.
- dgrant 12y agoIf you use a pressure cooker, it takes less energy apparently. The more energy efficient method would be to pre-soak them for a long time, then cook on a pressure cooker (on low heat, hot enough for the pressure cooker to keep at full pressure though...but it doesn't take much heat to do that). I have a Hawkins classic pressure cooker. Apparently the Hawkins Futura line is even more efficient.
- tunesmith 12y agoHmm, 6-qt Fagor Duo pressure cooker, $85. Dried black beans, $1 - $2/pound. Can 15oz black beans containing 1 1/3 cup drained beans, about $2. 2 cups dried beans yields 5-6 cups cooked drained beans. 1 pound dried beans = 2 cups dried beans. Rinsed, un-presoaked black beans cooking time: 25 minutes, after maybe 5-6 minutes of bringing it to boil and reaching pressure level. Cooking time for can of beans: 5 minutes.
- adsfasdf23f23f 12y agoIsn't cook time usually closer to 55 minutes after pressure?
- tunesmith 12y agoI did two cups in my Fagor Duo last night at 25 minutes - they turned out great.
- ska 12y agoAside from the pressure cooker comments elsewhere... Dry beans really do need a soak. When you bring a pot full of cold water legumes to a boil (assuming you haven't presoaked over night in cold water) turn them off the heat and let them sit for 1-2 hours. Even though they are off of direct heat, the cooking time is similar to if you had left them boiling that whole time.