"OmManiPadmeOmelet" > wrote in message
...
> In article s.net>,
> "Shaun aRe" > wrote:
>
> > "OmManiPadmeOmelet" > wrote in message
> > ...
> > > In article >,
> > > "Janet Bostwick" > wrote:
> > >
> > > > "By the way, Carol, I made the beans the other day. First time I'd
done
> > > > beans in the pressure cooker. I'll never cook beans the long way
again,
> > > > especially for re-fried beans. The texture was great in the
pressure
> > > > cooker. I also like the recipe we were discussing. Not too sweet,
just
> > > > right. Not soupy either. I had beans on bread for dinner tonight.
> > Thanks
> > > > for bringing it to my attention.
> > > > Janet
> > > >
> > > >
> > >
> > > I've been pressuring beans as well, and I agree. :-)
> > >
> > > With the black soy beans (the only low carb bean), they do benefit
from
> > > a 24 hour soak tho' or they are a bit tough. Soaking seems to really
> > > tenderize them.
> > >
> > > I've tried them both ways.
> > >
> > > Cheers!
> >
> > To be certain they're soft enough I just soak in a bicarb solution
> > overnight, like one often does to make 'mushy peas' - always works for
me
> > where I want beans to come out nice and soft and break down a little
while
> > cooking.
> >
> >
> >
> > Shaun aRe
> >
> >
>
> Bicarb solution?
> I'm not familiar with that?

Bicarbonate of soda (baking soda) - You never seen the 'quick soak' packages
of dried peas? They have large, round, flat tablets in the pack to add to
the soak water - that's bicarb!

I just add a few heaped spoons full of bicarbonate of soda to the soak
water.

> Shaun, can you get black soy beans there?
> Kath might be interested if she wants to fool
> anymore with low carbing. The nutritional breakdown
> on those things almost reads like science fiction for legumes! :-)

Yes, we can get just about all of them! We're kinda swamped with healthfood
places of all kinds here - thanks for the tip!