beans in pressure cooker --question?

How about soaking them in plain water, at room temp, instead of quick-soaking? [I say this because quick soaking tends to loosen skin - like what we do when we want the skin of almonds to come off immediately. Although the peels come off the nut doesn't soak through totally.]

Since these beans cook quickly, these do not require too long a soaking time - probably just 2-3 hours in summers. [[for 'harder' beans, an overnight soak is ideal.]]

Pour hot/boiling water On the washed beans, cover & let sit. Don't boil In water for the quick soak. This hot water will act just as well, Without loosening the skins. I use this technique many-a-times.

Another technique you could try after the presoak -- pressure cook in 2 steps. Break the cooking time into 2 halves. This will reduce cooking time since heat & pressure from the first phase will continue to cook the beans even as they sit. After 20-30 mins, open, check, cover lid again & cook for some more time, as required. This works too.

Moreover, once you hear the steam beginning to form, Lower the heat! Do Not cook on high flame throughout. This will Eliminate the risk of the foam & skins blocking the vent. This should be a thumb-rule to Anything you cook in the pressure cooker.

You are right about always pre-soaking. It not only reduces pressure-cooking time, but has an effect on the taste/flavor too.

And also, do not throw away the pre-soak water.

I'm sure you must've already done a thorough search yourself, yet......:

http://missvickie.com/howto/beans/howtobeantypes.h...

Hope this helps?

All the very best :-)

Here's a tutorial with step-by-step photos on pressure cooking white beans:

http://www.hippressurecooking.com/cannellini-and-m...

The recipe looks pretty good, too!

you dont have to presoak when you pressure cook beans. Just cook around 18-30 mins according to type of been then let the pressure naturally release.