Comments on: How to Cook Red Kidney Beans https://www.pressurecookingtoday.com/how-to-cook-red-kidney-beans/ The Best Instant Pot Recipes / Easy Pressure Cooker Recipes for the Electric Pressure Cooker Tue, 17 Oct 2023 03:40:18 +0000 hourly 1 By: Jennifer https://www.pressurecookingtoday.com/how-to-cook-red-kidney-beans/#comment-348757 Tue, 17 Oct 2023 03:40:18 +0000 https://www.pressurecookingtoday.com/?p=46951#comment-348757 In reply to Nat.

Oh my goodness, that sounds absolutely miserable!!! I’m so sorry to hear it! Chickpeas is on our list for the bean series. (We have a recipe from 2 years ago that has an overnight and a no-soak method; however, I haven’t tried the baking soda and salt with that one, so I want to test it again and see if we can tell a difference in timing or quality of the cooked chick peas.) https://www.pressurecookingtoday.com/instant-pot-chickpeas/

]]> By: Jennifer https://www.pressurecookingtoday.com/how-to-cook-red-kidney-beans/#comment-348756 Tue, 17 Oct 2023 03:34:45 +0000 https://www.pressurecookingtoday.com/?p=46951#comment-348756 In reply to Shannon.

Oh, that’s a great catch! Thank you!

We tested it with just 1 cup of beans, mostly because I’ve never needed to use a full pound of kidney beans in a recipe before. However, I’m really curious now! I have an extra bag on hand from testing, so I’ll give it a go and update the post and recipe based on how things turn out. 

]]> By: Jennifer https://www.pressurecookingtoday.com/how-to-cook-red-kidney-beans/#comment-348755 Tue, 17 Oct 2023 03:31:25 +0000 https://www.pressurecookingtoday.com/?p=46951#comment-348755 In reply to Connie.

This cook time will be too long for Pinto and Great Northern Beans. Those posts are coming up soon! (I’ve also sent you an email with additional information on cooking Pinto beans, based on our testing!) Let me know if you have any other questions!

]]> By: Jennifer https://www.pressurecookingtoday.com/how-to-cook-red-kidney-beans/#comment-348754 Tue, 17 Oct 2023 03:19:03 +0000 https://www.pressurecookingtoday.com/?p=46951#comment-348754 In reply to Rinke Hoekema.

At our altitude (4500 feet), 1 tablespoon was enough. However, even with the oil, sometimes things can still foam, so I wouldn’t walk away during the release, just in case you need to switch it back to sealed for another minute or two. A longer natural release can also help with that, if you’re concerned. 

Thank you SO much for being a long-time follower for email. ❤️

]]> By: Rinke Hoekema https://www.pressurecookingtoday.com/how-to-cook-red-kidney-beans/#comment-348687 Sun, 15 Oct 2023 19:41:44 +0000 https://www.pressurecookingtoday.com/?p=46951#comment-348687 How much Canola oil would one add to prevent the foaming?

Thank you so much for your weekly mailing, which we have enjoyed for some years.

]]> By: Connie https://www.pressurecookingtoday.com/how-to-cook-red-kidney-beans/#comment-348679 Sun, 15 Oct 2023 15:54:44 +0000 https://www.pressurecookingtoday.com/?p=46951#comment-348679 Would this recipe work using dried pinto beans or great northern beans. We love beans.

]]> By: Shannon https://www.pressurecookingtoday.com/how-to-cook-red-kidney-beans/#comment-348676 Sun, 15 Oct 2023 13:19:57 +0000 https://www.pressurecookingtoday.com/?p=46951#comment-348676 Thanks! I’m looking forward to the dried bean series. Beans are such inexpensive and healthy foods and I think they are often overlooked as such. I have a question – your post and recipe call for 1 cup of dried beans. A pound of beans is closer to 2 cups, if I’m not mistaken. Should we not cook more than 1 cup at a time in a pressure cooker because of foaming or is it OK to double the recipe?

]]> By: Nat https://www.pressurecookingtoday.com/how-to-cook-red-kidney-beans/#comment-348673 Sun, 15 Oct 2023 11:02:36 +0000 https://www.pressurecookingtoday.com/?p=46951#comment-348673 Thanks for this information. I’ve recently had a bad night due to undercooked chickpeas. Really not recommendable.
Soaking and pressure cookung it will be from now on.
Boston baked beans have just made it onto my to-do list.

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