In article . pbz>,
barbie gee > wrote:

> On Sat, 4 Dec 2010, sf wrote:
>
> > On Sat, 04 Dec 2010 10:14:50 -0600, 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?
> >
> > How did you want them to end up? Whole, "creamy" or somewhere in
> > between? I think you need to see how they turned out at 9 minutes and
> > adjust your timing up or down the next time, depending on how you
> > liked the texture at nine.

See my follow up post. Nine was too much for my preference; I wanted
them whole but tender. I like notbob's remarks about not soaking them
first -- I believe I'll do the next batch with his method and time.
>
> remember that they're still cooking with the "natural" pressure release
> method, too.

Yes, yes. Understood.

> Do any recipes call for "quick" release?

No.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller