Originally Posted by pondering_it_all
I've found the pressure cooker to be the key to getting non-crunchy pinto beans. Sometimes you can simmer them for several hours and they still come out hard.
Do you soak them first, PIA? We eat lots and lots and lots of dried beans a lot and I don't have the problem of crunchy but you guys are making me think of trying them in my pressure cooker for a change (never done it).

Tonight we're having leftover (all organic) black-eyed peas, stewed cabbage, baked sweet potato with something or other added to fill it out. Maybe some mac cheese and some fruit and some good bread. A favorite combo for us.


"Life is not about waiting for the storms to pass...it's about learning how to dance in the rain."