On Sat, 04 Dec 2010 11:01:25 -0600, Melba's Jammin'
> wrote:

> In article >,
> Melba's Jammin' > wrote:
>
> > How long do you cook them at 15 psi?
> > PC manual says 4-6 minutes (but they indicate that time for "colored
> > beans"); another online source, Miss Vickie, says 12 minutes. I did
> > them for 9 minutes and am still waiting for the pressure in the pan to
> > drop.
> >
> > Whaddaya say?
>
> Nine minutes is too long. I'll do seven minutes next batch.

See what I meant? I'd *like* them mushy and creamy. Makes great
comfort soup, IMO. Pinto bean soup can be completely vegetarian, yet
it tastes like there's meat in it. Add salt, onions and fresh
cilantro.

A good point was brought up about presoaking. The drill is to soak
first, throw out that water away (something about lowering the gas
producing baddies), refresh and continue cooking.

--

Never trust a dog to watch your food.