Is there an easy rule of thumb for converting a pressure cooker recipe for black bean soup to stove top or slow cooker?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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!
Don't fear for your digits.
How to Cut a Watermelon
Joanna Gaines' Biscuits
The Word is Out
19 Memorial Day Recipes
A Better Way to Travel