Very good. I thought people might be interested in how I modified for the pressure cooker. I only had dry BEPs, and I forgot to soak them in advance, so I followed directions in a pressure cooker cookbook. I placed the dried BEPs in the pressure cooker and topped with water about 1" over the BEPs. (This also helped any debris float to the top, which I skimmed off.) Heated to high pressure then cooked 5 minutes. After depressurizing the beans were completely soft! Next, since I had already dirtied the pressure cooker I decided to just make the whole recipe that way. Only a couple modifications - I added a chopped Anaheim pepper to the celery & onion mixture, because I had one. Because of that I used plain diced tomatoes, and only 1 can. Also I doubled the garlic. Finally, I used about 4 times as much chicken broth, since so much steams off in the pressure cooker. I cooked it under high pressure for about 9 minutes. We added salt at the table - would be good with Tabasco as well. Served with cornbread as recommended. Yummy and healthy!
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Very good. I thought people might be interested in how I modified for the pressure cooker. I...