Is there an easy rule of thumb for converting a pressure cooker recipe for black bean soup to stove top or slow cooker?
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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!