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My mom's Sunday beans used to take 6 hours, now I do them in 90 minutes and she thinks I'm cheating
For years I did dry pinto beans the way my mom taught me, soak overnight, then simmer on the stove for 6 hours with a ham hock, and I swore the slow way tasted better. Last month my stove broke and I tried a pressure cooker I got at a garage sale in Fresno for $8, and it made the same pot in 90 minutes for about $3 worth of beans. Am I crazy for thinking the pressure cooker version tastes just as good, or does anyone else have a slow food hill they refuse to die on?
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