Pressure Cooker Basics - Cooking Crowder Peas!

[@Perroquet51]

I actually thought it was you whistling at 7:21 Looks delicious. Beans always forgive overcooking. I still don't own a pressure cooker....One of these days. Always a treat to see that you've uploaded a video. Makes my day.

[@Anonymoose]

LOL! I'm not what would be termed a good whistler, but at least I don't sound like a pressure cooker. I actually thought about cutting the volume on it, in consideration of anyone wearing headphones, but I decided to just let 'em suffer. True that they're a lot more forgiving of overcooking than undercooking, so I leaned toward the high side to be sure. They were just, if anything, more tender. But what it means is that, as if cutting the cooking time from a few hours to a half hour isn't enough, it can even be improved. Quit procrastinating and just get one. You'll have fun with it. It's always good to see you drop in! It lets me know you're still there. Now if YOU would upload a video now and then... THAT would be a treat. :-)

[@sillybob2344]

I absolutely love your video's! I to have a pressure cooker and have failed to do beans in it. That is on my list for this week! Thank you for sharing your delicious recipes!

[@Anonymoose]

Thank you so much! I'm glad you enjoy them. I think you'll be very pleasantly surprised when you try them in the pressure cooker. I'm convinced after the first try, and I'll probably never do them the "long" way again. There's no point.

[@davidsonlankford1168]

Oh man do they look delicious. I can remember eating these as a kid. We grew these on family farm and we froze them. The sound of the pressure cooker brought back a lot of memories growing in rural America. Of course we had to pick and harvest the beans which I did not enjoy. We would shell a bushel sitting around the kitchen table in the evenings. My mother would freeze and we’d eat all year long. My mother and grandmother were outstanding cooks. Miss them dearly but thanks for sharing.

[@artofbrowneyedgirl]

how cool you found a part online for it. those look so good!

[@Anonymoose]

I was really surprised, Dianna! Knowing the Interwebz, I expected to come up with "something," but I figured I'd have to dig deep, and maybe stumble into something that might work. It took literally minutes, and I was typing in the original factory part number and placing the order. It actually says something about the old Mirro line. Mine is obviously not the only one still around and in use a half century after it was made. Crowders are a real favorite of mine, and cutting the cook time down like this means I can have them a LOT more often. If you haven't tried them, you should.

[@Soul2burn]

Finding a fifty year old gasket is truly amazing. Most manufacturers give up making spare parts after ten years on the market. How does that go beans beans there good for your heart the more you eat the more you far* ? I can smell the deliciousness of the meal all the way from here.

[@Anonymoose]

I was amazed myself! But it's a reminder that if you go looking, there's not much of anything you *can't* find online. Of course, as mine proves, old pressure cookers last forever with minimal care, and I think the demand has been spurred by a new generation of home canners who are obsessing on the old cookers. The site I got it from has a whole lineup of parts for just about every brand there ever was. Pretty amazing!

[@foodquig]

Beans, beans, they're good for your heart!

[@Anonymoose]

And the more you eat... LOL

[@fehquig]

Exactly...

[@Anonymoose]

LOL! We apparently went to similar Scout camps and hung out around similar campfires when we were 12. And we never forget...

[@Gquebbqco]

And the champagne...haha have never seen crowder peas before thanks for making and sharing!

[@Anonymoose]

Always the champagne, Jason. LOL You've never seen Crowders before?? Dammit Boy!! You're missing out on the legume of the gods! You must fix this post haste. JB turned me on to them 4 or 5 years ago, around the time he turned me on to Camellia brand beans, and I was addicted from the first batch I cooked. They can "sort of" be compared to Black Eyes, but much creamier, and with a richer, deeper flavor. They're some great eating! Now get yerself over to www.camelliabrand.com/ and order some. You might even consider their other stuff too. Since I started using their beans, I won't even allow store bought in the house anymore.

[@prettyangel101]

They look delicious.

[@Anonymoose]

Thanks! They really were, and again tonight, too. :-)

[@tweetnes]

WOW that is an oldie but a goodie... They made em well back then. Yep a new gasket now an then is good..Don't blow your gasket!!! LOL Very nice chopping there. Oh yes cornbread Yummmm And veggies are a must. I tell you when you were spooning it to your mouth I wanted to grab the spoon an tasted that. Big hugs

[@Anonymoose]

Haha! Yeah, after 50 years, I guess it was time for a new one. I'm keeping the old one though, just in case... LOL Yeah, I've done enough chopping that I think I'm finally getting the hang of it. The veggies were there to appease any vegans who might be watching. One never knows... LOL I thought I felt a tug on that spoon as I was lifting it. You're lucky I didn't stab you with a fork.

[@TM-em9ij]

You are a cool guy. Amazing chef. I love your descriptive words and manner. Thank you for sharing your wisdom. :) Cant wait to try this. Oh, so YUM!

[@redneck4541]

Those look amazing. I've never had Crowder's before. I can't find em here in northern Pennsylvania.

[@Anonymoose]

They *are* amazing. I was addicted to Crowders the first time I tried them, and they've been regulars ever since. Now that I know I can cut a couple of hours off of the cook time, I'll probably have them that much *more* often. I can't find them locally here in Florida, either, but I don't do store bought beans at all anymore. I was turned on to Crowders by a good Cajun friend, who at the same time turned me on to Camellia beans. Their whole lineup of beans is incredible, and they're absolutely all I'll allow in the house these days. They cost a little more, but IMHO they're worth every penny. This is their website: www.camelliabrand.com/

[@davidsonlankford1168]

Check some the local Amish markets. It’s not something you can find everywhere. Google Picsweet brand and see if you can find a store in your area. Harris Teeter carries them some time. I’m in Maryland. Not the same as home grown. Don’t confuse with black eye peas.

[@twish1999]

Obviously i am watching these videos in the wrong order as you answered my question i put on the red beans n rice video by telling me your pressure cooker is 50+ years old, so you win that one as mine is so much younger at 30! Do you know i have never heard of crowder peas? But a quick googling tells me they are like blackeye peas so now i know. Looks YUMMY!

[@Anonymoose]

Haha! Yes, you watched them backwards, so I'm replying backwards. Your pressure cooker is barely broken in. Actually, Crowder peas and Blackeye peas are related, but not the same. Unfortunately, Crowders seem to be hard to find outside of the southeast corner of the U.S. Which is a shame, because although I love Blackeyes, ever since a friend turned me on to Crowders, I've always preferred them. They're like Blackeyes on steroids. LOL

[@twish1999]

Well, i guess your crowder peas must remain a mystery to my taste buds, but at least i get to see what you make, and enjoy, whilst committing 'piggery'! LOL!

[@Pepco54]

Excellent Vid and presentation

[@Anonymoose]

Thanks, Paul! I'm glad you enjoyed it. Good to see you drop in!

[@JesseAndMike]

Looks delicious! :D Liked!

[@Anonymoose]

They were yummy! Thanks, as always, guys!!

[@doublejbbq42]

sure do like some crowders, never cooked them in a pressure cooker though, they looked awesome

[@Anonymoose]

Crowders became a favorite of mine the first time I tried them, and I have them pretty often these days. After having the pressure cooker for this many years, it's a little embarrassing to admit that it took me this long to try it with them. They tasted every bit as good as if I'd cooked them all day, and of course they were even better today.

[@cillaloves2fish688]

Never had Crowders before... Pinto beans n Puerano (I think that's how they're spelled) beans are what I normally cook. Gotta try Crowders sometime... might hv to order them off that site u gave out on other comments. Cilla

[@Anonymoose]

If you like Pintos, I'd bet you'll like Crowders even better. Give them a try. And as I mentioned to someone else, ever since I bought my first order of beans from Camellia, I've never brought home another bean from the grocery store. All of their beans are outstanding. Thanks for dropping in!

[@taj.kitchen]

Looks DeLiCiOuS

[@Anonymoose]

It was! And it was again today. Thanks!

[@Roamancing]

Licking my chops! That looks tasty!

[@Anonymoose]

LOL! It is, and now that I've finally discovered that I can cook them in less than 1/4 the time, I'll be having them a LOT more often. Thanks for watching!

[@Roamancing]

Yeah, I have to say, I was eyeing up your pressure cooker a little enviously for exactly that reason.

[@Anonymoose]

Gives you a good excuse to go looking around for one. :-)

[@Roamancing]

I like the way you think!

[@legendsgolfclub]

Just a test, trying to determine if notifications are working or not. Lemme know.

[@PatFarrellKTM]

Errr, moosie, a trinity is three. You have Onion, Celery, Pepper and garlic. Last time I checked, that is four. 4 != 3

[@AngryNotSoOldHippy]

1+1+1+1 = 3 Alternative fact

[@Anonymoose]

Haha! Tell that to the big ol' burly Cajun who taught me about it. The trio, onion, celery, and sweet pepper, is actually called "The Holy Trinity" by Cajuns. But *no* Cajun worth his gumbo ever makes it without also adding garlic. It's sort of an extended ménage à trois.

[@007bondjb]

I resemble that Boy, Lol

[@Anonymoose]

LOL!! I wondered if you'd catch that.

[@AngryNotSoOldHippy]

Garlic for the win!!!

[@007bondjb]

I'm thinkin 1st off YUM, 2nd like you stated in the Red bean vid comment: "less water may be used with your Pres. cooker. ... I hate to do this old Boy but must send you a link in a Separate comment, Its from a local grocers weekly sales add.

[@Anonymoose]

I'm still experimenting, and I don't want to go too far too fast and burn them, but clearly there is "extra water" left in the gravy after the beans have used all they need, so there's room to leave out another cup of it next time around. It's essentially a sealed environment, so hardly any water boils out at all. 99¢ a pound! That's disgusting!! Winn Dixie is really good about BOGOs and twofer sales, so I'm *hoping* to see something like this happening with them, too. I'll be leaping all over it.

[@007bondjb]

Winn Dixie is here too, thats the only place I can find slabs of beef ribs... We have a new brand of dried beans: Blue Runner brand. They never get tender, their canned beans have been sold for years & are good. They must use a pressure cooker.

[@TerrySterling-Thatguy]

Thanks for uploading, it's been a shit week

[@Anonymoose]

Haha! Thanks.

[@owenjamin]

It almost April we need another piggery video!