Silhorn

Ok so I will try cooking with bean powder and see how it turns out. Thanks for your helps.

Hi, I want to make mashed beans without all the mashing. I have an idea of cooking bean powder with water in a pot which hopefully will turn out to look like mashed beans. Has anyone tried this before?

So it looks like brining seems ok and alot of people actually do it. Thanks for your replies and the video.

Hello, I have a problem when cooking dried beans. I soak my beans for at least 24 hours. Whenever I cook my beans there always seems to be a small portion that still remains crunchy. I cook them just before they go mush and make sure I submerge them in more than enough water, same result. This happens whether I pressure cook or on the stove in a pot. What I do notice though is if I soak them in SALTY water (rinse off before cooking), this problem no longer arises. Does anyone know what the salty water does to the beans and has anyone else had this same problem happen to them?

I understand. Thanks for your replies

Hello, I've been doing some googling on cooking with pressure cookers. One thing that is said is that people usually put too much water in thinking that they have to submerge the food in water for it to cook properly. Does this also refer to cooking dried beans in the pressure cooker? Can i submerge my dried beans only half way and it will all still be cooked evenly?