I also put my mini rice cooker out on my porch or back steps (Maine!) when it's hot. I also once had an electric skillet and cooked almost everything (even pasta) outside on the deck.
I also bought some mixed medley cherry tomatoes the other day and was disappointed that, once again, their skins are a little tough (why have cherry tomatoes been like this all summer here in NorCal??). I think your method here will transform them, and I'm intrigued by the addition of honey.
I’m a bit behind but jumping on this am to find the beans with lemon and olive recipe to make for my Greek friend again. She’s coming for dinner tonight and said she is. Raving that recipe! Wonderful as I am too!
Lukas, what do you think about using some frozen RG snowcaps?
Can’t wait to try this and just got all the ingredients today, including fresh ricotta from the farmers market. Honey on tomato sounds so delectable and summery!
Someone gave me a very small crock pot and it has been my “bean pot” for a decade or more now. I follow Joe Yonan’s advice by adding a piece of dried kombu and get perfect beans every time. And amazing bean broth.
Thank you. Excited to try this. I did the pressure cooker and found it ruined the beans with some overcooked and some under. Will do slow cooker instead.
Ooooh, really eager try the slow cooker method this weekend (getting really hot in LA right now). For the time you have listed, do you use the high or low setting?
Mmmm I had been planning to make pasta with the fresh borlotti beans from the market but now I’m going to try them on bread! Sounds like a perfect weeknight
Just looked it up: "If you use the normal lid, make sure the value is set to venting because we are not trying to build up pressure to use this setting."
Just what I was going to say! I haven't had problems with the slow cook feature of the beans... I use the low heat setting, but have also used the high one. Both work. It's so easy to peek in and check the progress, too. I hope it works out well for you!
The beans turned out lovely. (And you're right: w the IP on 'venting,' the lid's not locked, so it's easy to check on the beans. I like te slow cooker function now!) Can't wait to try the beans on toast w tomatoes tomorrow for breakfast (hubby wanted sloppy joes for dinner tonight 🙄).
What a lovely coincidence: I soaked half a bag of Rancho Gordo Marcellas last night with no plan other than wanting a bowl of creamy beans today. I often cook my beans in the oven as you describe here, but I've always been afraid to try the slow cooker function of my Instant Pot bc I've heard that the heat is concentrated only at the bottom, not throughout the whole vessle. Not true? I think I'll just try it right now: I trust you (and that beautiful photo)!
I have an outlet to plug into out on my deck so I use my Instantpot out there when cooking on hot summer days.
That’s a great idea.
I also put my mini rice cooker out on my porch or back steps (Maine!) when it's hot. I also once had an electric skillet and cooked almost everything (even pasta) outside on the deck.
i'm going to do that right now. i just put my pot up. thanks, cathy. brilliant!
I also bought some mixed medley cherry tomatoes the other day and was disappointed that, once again, their skins are a little tough (why have cherry tomatoes been like this all summer here in NorCal??). I think your method here will transform them, and I'm intrigued by the addition of honey.
Yes! Salt helps hugely with tomatoes that are a little less than idea.
I’m a bit behind but jumping on this am to find the beans with lemon and olive recipe to make for my Greek friend again. She’s coming for dinner tonight and said she is. Raving that recipe! Wonderful as I am too!
Lukas, what do you think about using some frozen RG snowcaps?
I think they'd work great in that recipe! Hope you enjoy!
my beans came out so flavorful, lukas. thank you!
I'm glad to hear!
Can’t wait to try this and just got all the ingredients today, including fresh ricotta from the farmers market. Honey on tomato sounds so delectable and summery!
Enjoy!
Someone gave me a very small crock pot and it has been my “bean pot” for a decade or more now. I follow Joe Yonan’s advice by adding a piece of dried kombu and get perfect beans every time. And amazing bean broth.
I love to add kombu on occasion!
Thank you. Excited to try this. I did the pressure cooker and found it ruined the beans with some overcooked and some under. Will do slow cooker instead.
Ooooh, really eager try the slow cooker method this weekend (getting really hot in LA right now). For the time you have listed, do you use the high or low setting?
Oh I will add that detail! This is the high setting.
Yes, this is just what I need. But I will soak my beans in whey (yes, I started making cheese 🤣) and a bit of garlic. 😁
Mmmm I had been planning to make pasta with the fresh borlotti beans from the market but now I’m going to try them on bread! Sounds like a perfect weeknight
...instant pot valve set to 'venting' or 'sealing'?
Just looked it up: "If you use the normal lid, make sure the value is set to venting because we are not trying to build up pressure to use this setting."
Just what I was going to say! I haven't had problems with the slow cook feature of the beans... I use the low heat setting, but have also used the high one. Both work. It's so easy to peek in and check the progress, too. I hope it works out well for you!
The beans turned out lovely. (And you're right: w the IP on 'venting,' the lid's not locked, so it's easy to check on the beans. I like te slow cooker function now!) Can't wait to try the beans on toast w tomatoes tomorrow for breakfast (hubby wanted sloppy joes for dinner tonight 🙄).
So glad to hear!
What a lovely coincidence: I soaked half a bag of Rancho Gordo Marcellas last night with no plan other than wanting a bowl of creamy beans today. I often cook my beans in the oven as you describe here, but I've always been afraid to try the slow cooker function of my Instant Pot bc I've heard that the heat is concentrated only at the bottom, not throughout the whole vessle. Not true? I think I'll just try it right now: I trust you (and that beautiful photo)!