Saturday, August 8, 2015

Good Beans Love an Overnight Soak

Rinse one pound of kidney beans (or any kind you like) and while you have your morning cuppa, set up the pressure cooker with the plumped beans and plenty of water; one to two inches above the beans is good rule of thumb. Be sure to add a bloop of olive oil or any kind of oil you like, to prevent foaming, and cook them under pressure for 20 minutes. Voila! Add a generous sprinking of Kosher salt or my favorite; Adobo and then eat them or chill them in the fridge. If you are like my husband and me you will relish a bowl of cold beans for lunch eaten outside at the picnic table.