Nine months ago I bought 25 pounds each of the good stuff–rice, the garbanzos, and pinto beans.
The rice is almost gone. The garbanzos half gone, although if I’d have made my own hummus more often like I am supposed to, it would be high time to reorder.
The beans I’ve only scratched the surface on, because they seemed harder to prepare, but they’re not. I’m on my second batch of them since landing back here and they’re dead simple and really good, although I’m cheating some.
How to Make Dried Beans in the Instant Pot
I don’t intend to carry around an Instant Pot in the camp kitchen though, so there’s work to be done in refining and simplifying my technique.
A few pointers in that direction:
Pressure Luck (still instantpot, but here for the soup version
After I get there, I need to puzzle out what exactly to do about tortillas that hold a lot but don’t have gluten, or lard. Huge mutant corn ones? Rice flour, garbanzo flour? Topic for another, but related show.