Now! Go now! You will not do it later, you know it's a lie!!!! THEY WILL BE SLIGHTLY HARD IF YOU TRY TO COOK THEM ANYWAY!!!!!!
Am I doing it wrong by just rinsing and throwing them in an instant pot for 30 minutes? I know some beans (red?) require soaking to remove toxins, but I just avoid those out of laziness.
Avoid metal stuff while soaking and don't add salt before they're cooked.
It can harden the hull.
You may add some sodium bicarbonat to soften the hull but you need to experiment with the cooking time.
A pressure cooker is nice but you either need to calculate in the time it needs till you can open the pot.
Or you take the easy route and cook them till they're done and you terminate the cooking process by cooling the pot in water.
I already soaked and cooked 1,8 kg.
That's twelfe more portions of black beans while I still got twelfe left in the freezer.Soaking 1,8 kg for 24h.
Cooking in three batches in a pressure cooker.
It takes 9 minutes till the pressure is up.
15 minutes of simmering.
Immediately cooling the pot with water to bring pressure down.
Filling pot with cold water and stirring to cool down beans to terminate cooking and preparing for freezer.
Portioning 150g - which now, after cooking the beans, weighs around 310-350g - into freezer bags, flattening them and flapping the excess part of the bag over.
You want them as flat as possible so later on the frozen beans can easily be broken apart and prepared faster. Stacking the bags in the freezer.Now just put a portion of fast cooking grains or rice in the pot, add frozen beans and kale, enough water and cook them.
Sieved tomatoes and herbs and spices can be added after cooking to cool the meal down a little so you can immediately start eating.Btw. I need to soak some beans.
Good job! I too soaked black beans today
