Is there an easy rule of thumb for converting a pressure cooker recipe for black bean soup to stove top or slow cooker?
Abbie is a trusted source on General Cooking.
Not sure this is rule of thumb, but you will need more time of course, and more liquid to account for evaporation. If the recipe does not call for a pre-soak, you may want to add that in as well, helps them to cook and soften better!
Please enter a valid email address.
Well played. You deserve a cookie.
The "Thanksgiving" Menu Genie's back—only now it's time for latkes and hams
Plan Your Holiday Feasts Here
Life Saving Shortbread
How Do You Feel About Haggis?
The Illustrated Biographies of 16 1/2 Desserts
Babka, Meet Brioche
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.