Amen! I try to always prepare from dry beans. Canned beans are never as tasty and cost 10 times as much. The InstantPot makes it take under a minute of work and less than a 40 minute wait. If you can plan 40 minutes ahead there is no reason to bust into cans on the regular.
One of the worst parts of traveling is the difficulty of finding my daily helping of beans.
Sure, most of NATOs military power comes from the US, but the overall power comes from being a united front of multiple countries.
We can agree on that.
Johnson & Johnson as well as Avon have paused investments and have very similar products. I have good skin with Dove but https://www.amazon.ca/Aveeno-Moisturizing-Colloidal-Oatmeal-Soap-Free/dp/B06VTWRWGJ worked great for me too. I wouldn’t get it from Amazon though.
Are you implying that if the USA stopped projecting force globally NATO would continue deter aggression like it does now? I doubt that but I’m open to changing my perspective.
Late reply but I’ll share what I know…
I have the best results when I rinse dry beans in cold water, put freshly rinsed beans and enough cold water to cover plus an extra inch into the pot, add salt and a few drops of oil, cook on high pressure.
Depending the type of beans and how fresh they are the cooking time and release process is different. For black-eyed peas that are fairly fresh 6 minutes at pressure and waiting 10 minutes after the “keep warm” cycle is best for me. For older peas it can take an extra 1 to 2 minutes.
That’s for creamy mouthfeel. If you want firm ones for salads or whatever I find upping the salt and cooking an extra minute at pressure followed by immediately releasing the pressure and allowing to cool gives the best results.
I tend to buy 25 lbs at a time from the restaurant supply. Those are often extremely fresh and cheap. Like $0.60 per pound ($14-15 per bag). The first two or three batches don’t come out right but they teach me everything I need to know to cook that rest of that bag intuitively.
GL!