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Recipe for cooking sweet red bean soup in pressure cooker?

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shorty68 Aug 4, 2009 04:05 AM

Has anyone tried cooking sweet red bean soup in a pressure cooker? I am not sure how to convert the sweet red bean soup recipe into one which uses a pressure cooker. I would like to shorten the cook time. I plan to make red bean soup with lotus seed.

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    nwada RE: shorty68 Aug 4, 2009 06:12 AM

    Hmm, never tried to make what sounds like what we Japanese call oshiruko but I've cooked a variety of beans in my indispensable pressure cooker. Just be sure to keep checking the beans (it takes a little time to depressurize each time) or you'll overcook them (okay for cassoulet but probably not very appealing for oshiruko).

    Gook luck!

    1 Reply
    1. re: nwada
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      shorty68 RE: nwada Aug 4, 2009 06:36 AM

      I thought that there should be some way to cook the beans in the pressure cooker and maintain the same texture as cooking in a pot. The recipes call for 1.5 cups of red beans to be simmered for 2.5 hours with 10 cups of water. I want to know how to convert this into a pressure cooker recipe.

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      paul balbin RE: shorty68 Aug 4, 2009 06:43 AM

      I would cook them for one hour and not change anything else the first time. Keep the flame
      low as you can and still get the weight to rock.
      Paul

      4 Replies
      1. re: paul balbin
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        nwada RE: paul balbin Aug 5, 2009 12:29 PM

        Paul's suggestion sounds good - think of the first time as a trial run and experiment with times. The only change I'd suggest is to shorten the cooking time. My beans came out as mush after 10 min the first time I tested the pressure cooker method. Maybe increase water too as the pressure must be maintained for a long time at low heat?

        Good luck! I'm looking forward to hearing how it goes.

        1. re: nwada
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          shorty68 RE: nwada Aug 5, 2009 07:05 PM

          Wow -- I can't believe that the beans became mush after 10 min. That makes sense after I looked at the table in the link below.

          Note: the pressure cooker instruction says to add one cup of water for each cup of bean.

          http://fastcooking.ca/pressure_cooker... shows that the cook time is 2-3 minutes for soaked beans using the natural release method (for high pressure level). I think that this means that if I soak the beans overnight, I should only pressure cook for 2 minutes and then check the beans.

          1. re: nwada
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            paul balbin RE: nwada Aug 6, 2009 01:13 AM

            You know you are absolutely correct. I forgot that you guys are at sea level and I am
            at 9000 ft. Sorry....
            Julia Child has some good recommendations on pressure cooking beans which
            would work at low altitudes.

            1. re: paul balbin
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              nwada RE: paul balbin Aug 12, 2009 05:45 AM

              Wow, 9000ft? That's pretty high up Paul...are you in Colorado? I'm originally from Hawaii and I was puffing when we visited a volcano at 10,000 ft (and that wasn't even the top)!

              Shorty, how did the experiment go? Very excited to hear about it since I've never tried the pressure cooker method but would love to eliminate all those hours of stovetop cooking.

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