Back at it. I soaked and cooked (under pressure in the IP) gigantes beans and black-eyed peas.
I used the low pressure setting for the first time, which gave me beans cooked firm, rather than creamy – which is what I wanted, because I planned to cook them further with seasonings and didn’t want them to disintegrate.
Gigantes cooked in a simple recipe for Milk-Braised Beans (I used herbes de provence, bay leaf, and nutmeg, plus a bit of onion and lots of garlic). I used my tiny pressure cooker for this, on low heat (under pressure) so the milk wouldn’t split. (One of these days I’ll try the chicken in milk recipe that inspired this.)
Lovely flavor and creamy texture.
