I was hit with a need for lima beans and cornbread and didn’t want to wait overnight to soak them properly so I turned to the pressure cooker. I cheated a little – bringing them to a boil and then resting them for an hour before sealing the pot and giving them 40 more minutes under pressure.
Plenty of comment on the best method for pressure cooking dry beans, I saw many mentions of exploded looking beans from letting off the pressure too quickly along with a few predictions of foaming and overflow unless you add a little vegetable oil to the beans or fill the pot only half full, or less. Many sites have time tables for cooking various beans, I’ve found that my tastes run towards adding a little time to most everyone’s recommendations.
Mine turned out mostly OK, they may have only needed 30 minutes given their head start.The buttermilk cornbread turned out pretty good though the bottom scorched a bit while on the stove top waiting for the toaster oven to come to temp. I like to pour the batter into a hot skillet to give it a proper crust, got distracted rinsing out the bowls and let it go a wee bit long on high. Two of the burners on the new stove put out much more heat than any of the burners on the previous range and I’m still adjusting.