I just took the cooked beans (Dark red kidneys from Zursan) from the IP. The beans were a little overcooked but still quite useable.
I drained but did not rinse the beans when removing them from the soaking liquid. I added about a quart of filtered water to the beans in the IP and cooked for 12 minutes on high. I let pressure release for about 17 minutes.
The cooking liquid was quite picante and would make a nice addition to many dishes. The beans were not as picante as I expected based on a taste made after soaking and before cooking them. However, they still had a fairly strong flavor from the peppers. Overall, I'd consider the experiment a success.
I believe that if the beans were cooked less, more of the peppery taste would have remained in the beans rather than leaching into the cooking water. Does that seem like a reasonable conclusion?
Using this experiment as a base, I'll continue experimenting with infusing flavor into my beans in this manner. I believe the technique has possibilities. Better quality beans and a more precise cooking time may be helpful ... ?
