-->
Previous Entry Index Next Entry
When I soak beans overnight, they absorb a lot of the water, don't they? And that water sticks around when I add more water to cook them along with onions, tomatoes, and ham, doesn't it? So if I skip the soaking and use a pressure cooker, but still only add the same amount of water from the second step in the recipe, it will come out thicker, won't it?
So much for my dopey theorizing about farro, pearled vs. hulled barley, and fresh vs. canned tomatoes. I'll see how the batch after this one comes out.