gastro gnome wrote:I think it's been mentioned here before but there is an active Bean Club Facebook Group. Someone has shared a time guideline for Instapot/Pressure Cooker times.

I often soak and pour off excess soaking water and then use it for cooking in my pressure cooker. I find if I cook with fresh water as is often directed, the resulting pot liquor needs salt. So I cut out the middleman. I typically save this and, as Darren suggests, use it as stock (often in finishing the beans, but also for other uses). I add carrots, celery, onions, garlic, and bay to the cooking beans so it actually is a vegetable stock.

Thanks, for posting the guide. I've found it useful, though not always 100% accurate.

I always cook dried beans in their soaking liquid (whether on the stove or in the IP) but I cannot remember where I learned that doing so is a good idea. I rarely have enough space in my fridge to store any surplus soaking liquid (for other uses), though. Can it be stored dry or does it need refrigeration?

=R=

Gastro gnome, I appreciate the chart. I have never soaked the beans prior to cooking in the Instant Pot. I cooked for about 30 min and I see from your chart that I can try dropping ten minutes off that time. I didn't think to join the Rancho Gordo FB group either. Thanks all!

Yes, I do not think the chart always works 100% of the time for me, but it's a good starting place.

I soak the beans because I've found more consistent results in getting them to stay intact after cooking.

gastro gnome wrote:I soak the beans because I've found more consistent results in getting them to stay intact after cooking.

I soak if I have time because I mainly cook on the stove top these days and soaking produces more predictable results. But I agree with you that soaking also results in more textural variations and less mushiness within the beans themselves (i.e. skins stay intact, etc.)

That said, more than a few bean producers have advised that I should never soak or ever need to soak.

=R=

As a RG bean club member, we just received an email from the owner, Steve Sando. The COVID-19 fears has caused their business to swamped and taxing on their employees and their supplies. They have been working weekends and added a second shift to keep up. He moved the next shipment to May and asked to please refrain from new orders if you have enough beans to hold you until then.

"We normally get about 150 to 200 orders a day. The number keeps rising and this last week it seems we've hit a crescendo and we haven't had a day with less than a thousand new orders."

Crazy times...

Here's a take on beans from Serious Eats I have not seen, Mapo Beans. ---> Link

Serious Eats has countless bean recipes available. ---> Link