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This looks a lot like the beans that Brazilians venerate and can be easily found in the United Kingdom as of 2020.
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The more exact type seems to be pinto bean, but this is close enough.
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2021-03: same but 2.5 teaspons, seems to be the right ammount.
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2021-02-10: attempt 3: 500g 1 hour 30 minutes no pressure, uncontrolled water. Salt with one chorizo: put 3 teaspoons, it was a bit too much, going to do 2 next time and see.
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2020-12-14: attempt 3: 250g of beans, 1.5l of water, 30 minutes pressure.
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2020-11-30: attempt 2: 275ml of dry beans, about 50% of 500g bag, putting 1650 ml (6x) of water on pressure cooker Still had to throw out some water.
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Density dry raw: 216 g/250 ml = 432 g / 500 ml = 500 g / 580 ml = 864 g/L
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500 g dry expands to in water after 12 hours: 1200 ml
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Therefore 500 g dry = 864 / 2 L = 432 ml expands about 3x.
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Therefore, to the maximum 2.5L of the cooker with 8x dry volume water from this recipe I can use:
2500 = volume expanded bean + volume water = 3 volume dry bean + 8 volume dry bean = 11 volume dry bean
and so:
volume dry bean = 2500/11 = 227ml
which is about 227 / 580 = 40% of the 500 g bag.
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After first try, I found that 8x volume of water is way, way too much. Going to try 6x next time.
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