Master Dry Beans: No More Mushy, Uneven Beans

Master Dry Beans: No More Mushy, Uneven Beans 00:00 Intro 01:11 Lectins and Bean Safety 04:09 My beans are all broken up 05:08 I’ve cooked my beans forever, but some are still hard 06:20 Perfect chickpeas (with baking soda presoak) 07:48 I don’t have time to baby-sit a pot of simmering beans 08:54 Pressure cooking beans 10:12 No soak beans at 195F 13:37 The Giant Beans example (using every method covered by this video) 15:30 How to store beans (fridge and freezer options) Nik Sharma’s article in Seriouseats.com about baking soda soak: https://www.seriouseats.com/baking-so... Food Science article about lectins and temperature/time combinations that destroy them: https://ift.onlinelibrary.wiley.com/d... Baking Soda Soak: =============== 36g salt 10g baking soda 2 L (about 8 cups) cold to room temp water 1 Lb beans In a large bowl, mix the salt, baking soda, and salt. Add the beans and soak overnight. Drain, rinse, and cover with fresh water by 2 inches for cooking. I salt the cooking water at this point (about 1 Tbsp Diamond Crystal Kosher or 1.5 tsp Table salt), but if you are sensitive to salt, you can wait until closer to the end of cooking. Instant Pot Cooking Times on Pressure Cooker High Setting With Baking Soda and Salt Overnight Soak: Chickpeas: 25 min Black beans: 18 min Pinto beans: 18 min Kidney beans: 20 min Giant beans: 40 min Instant Pot Cooking Times on Pressure Cooker High Setting Without Overnight Soak (if skipping presoak, salt the cooking water generously): Chickpeas: 50 min Black beans: 35 min Pinto beans: 35 min Kidney beans: 45 min Giant beans: 1 hour 20 min Cooking beans at 195F: ================== 1 Lb dry beans 2 L (about 8 cups) cold to room temp water 12.6 g salt = 1.5 Tbsp Diamond Crystal Kosher or 2 1/4 tsp Table salt (in the video, I made a mistake and called for 8.5g salt) Put the beans, water, and salt in a pot that can maintain 195F (+/- 5F is fine). My old Instant Pot Duo could do it on Slow Cooker High setting. My new Instant Pot Pro does it on Sous-vide 190F setting (it’s not really 190, it’s 196 :) The first time you do it, check the temperature at 2 hour intervals. You don’t need to watch it for the whole cooking time. If it’s doing well after 2, 4, and 6 hours, it’s likely to continue with the correct temperature. Cooking Times at 195F: Cannellini and other delicate white beans: 7 hours Pinto, black, and most other beans: 12 hours Giant beans: 15 hours Support my channel   / helenrennie   My cooking classes in the Boston area: http://www.helenrennie.com FACEBOOK:   / helenskitchencooking   INSTAGRAM:   / helen.rennie