I've been using the new cooker about 3 times a week for the past month. I no longer need to freeze beans and we haven't opened a can of beans either. If I want to have beans in the evening, I rinse and soak them before work. They really just need 4 hours of soaking. I cook them for 2 minutes when the "hat" starts to rock. It's been very easy and they are tastier than the canned beans. I do not bother to add oil for cooking.
For lunches, I put whatever bean I've just cooked on a salad (cannellini, garbanzo, or black beans). Beans alone are not a complete protein, so I usually have it with a piece of whole grain pita bread. You can combine beans with any source of whole grain (brown rice, quinoa, whole grain pasta etc.)
I toss it with olive oil and a chili vinegar which was a holiday gift from our neighbors. Delicious!
Started soaking beans this morning to make fresh hummus for lunch.
|A few hours later, a delicious hummus lunch with fresh cooked chick peas.|