These went from dry to done in just a couple of hours thanks to the Instant Pot pressure cooker. It probably could have been done quicker but I was a little leery of the cooking tables. I have a vague memory of being disappointed in some pintos I cooked following their data. I decided to simmer them for an hour then give them an hour in the cooker. They cooked in chicken stock with a chopped onion, bay leaves, pepper, salt, dried thyme, and a couple chunks of cured ham.
Posted on September 8, 2017, in Back to Basics Cooking, Fun with Food, Gadgets, JeffreyW, Recipes and tagged beans, butter beans, cornbread, limas, pressure cooker. Bookmark the permalink. Leave a comment.