Yesterday I decided to prepare a bean and pork dish for dinner tonight. For some strange reason this decision didn't cause me to understand that such a plan would require that I start soaking the beans at about the time the decision was being made. Instead I ended up starting the soaking process late this morning, only after I realized that I was really going to be pushing the limit on minimum required soaking time.
Obviously I pushed ahead, hoping that the six hours I had until I started cooking the food would allow the beans to be sufficiently soaked. Amazingly, by the time I was ready to cook this evening things were looking pretty much on track, the beans (Jacob's Cattle Beans) had plumped up quite nicely and were looking as though they were going to be pretty tasty.
Given this state of affairs I decided to proceed as though all was normal and that I had not only allowed the beans an abbreviated soaking period. Before long everything had been loaded into the pressure cooker and the appropriate level of pressure achieved.
After about an hour, just as the past and vegetables were ready to go, I released the pressure and started prepared the beans to be served. At first everything seemed to be under control. When I was a few bites into my meal I started to notice that something was a little off, a few of the beans seem not to have absorbed much water and were still quite firm/hard (making for a rather unpleasant eating experience). The whole thing reminded me of my pre-pressure cooker days when I couldn't cook beans, it was definitely a bummer.
Blog-off Score
Neil: 0
Cameron: 40
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