Pressure Cooked Dried Beans Premium PD Recipe
- Cuisine: American
- Skill Level: Easy
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Click here to view this recipe: https://protectivediet.com/recipe/pressure-cooked-dried-beans/
Use my no-soak measurements to produce one to five cans of perfectly pressure-cooked chickpeas, black, pinto, kidney, red, or white beans. I quit buying canned beans to improve food quality and cut costs on organic staples. With an Instant Pot, and this simple method, we can cook salt-free beans in purified water eliminating microplastics and metal tins from our pantry. The canned bean liquid known as aquafaba is packed with nutrition and with this method I can use it confidently knowing it wasn’t processed with endocrine-disrupting chlorine or fluoride-treated water, salted, or stored in a plastic-lined metal can. With the understanding of hormone-inhibiting toxins in our everyday ingredients, I’ve created protective methods to clean them up with savings to boot. This recipe has increased the variety of organic legumes and the quality of the ingredients in my meals. I’m in the groove of protective pantry stocking for healthy food satisfaction with improved taste, texture, and fiber variety.
Responses
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Question: your picture looks like you have jars of processed beans on your shelf. This recipe isn’t hot bath canned, so I don’t think I’m seeing correctly. Thanks for taking a moment to clarify for me.
The recipe is for pressure-cooked dried beans to be used fresh or within four days. Dried beans can be pressure-canned, but that isn’t in this recipe. The photo is a selection of dried beans in my pantry. The lower shelf has canned whole apple sauce, not beans.
Do you mean on the lower right shelf? Those jars are apple sauce.