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!
Keep on repeat from now until spring.
4-Ingredient Carrot Soup
My Family Recipe: Fig Cake
Get Set for the Best
Quick & Easy Fall Weeknight Dinners
Stock Up on Essentials