put them in the pressure cooker and it still took 1:40 on high pressure
Yikes, I almost never go past 35 minutes for my dried up grocery store beans!
If you found the long cooking time onerous you might want to try soaking with salt and baking soda as in the below Serious Eats article:
I’ve only used this for the biggest old grocery store kidney beans and it almost made them a little too soft so that’s a possible danger as well.
I use the method on RG beans and it works out great - shorter cooking time, nice & creamy beans.
Yup the cook time seems to have been fine because I haven’t come out with mushy beans from any of my pressure cooker batches. The last batch I didn’t even soak them and cooked in 1.5 hours. These just seemed to take a bit longer.
They all have had good bite but rich and creamy centers so I’m gonna keep not soaking or soaking very little which makes it so much easier for me.
Yep, they all cook differently. Making notes under the photo or posting about it like you’re doing keeps a record for next time. And doing whatever way works best for you is the best way. 
P.S. I love the Ayocote Blanco bean.
Nice! I can’t remember if I’ve done this with beans… but I want too!
just for the love of neptune find Manila beans… i dont know why she brought home little necks… i aint making chowda
Can Cranberry beans be used for refried beans?
Yes
Update to the old Serious Eats salt bean cooking recommendations
TL;DR
Long story short: For the best, creamiest, most flavorful beans, season your bean-soaking water with one tablespoon of kosher salt per quart (about 15 grams per liter), rinse the beans with fresh water before cooking, then add a pinch of salt to the cooking water as well.
I won’t do it. You can’t make me. 
I don’t think we have discussed… the Brown Rice…
Recently I picked up a bag of Rancho Gordo Brown rice, which is grown by a small rice farm just outside of Chico. I’ve had this type of rice before, it’s a Japanese style Brown Rice which I enjoy a lot.
Compared to the brown rice a lot of folks know, I like this style because it’s chubbier and bouncer in texture. It still has that woody flavor, but not texture. It’s also super forgiving when you cook it.
I had a little bit of Marinated Galbi in the Freezer and some left over king mushroom. Mushrooms and Rice are one of my favorite combos… so I decided to make some mushroom brown rice.
I always start my mushroom rice by browning my mushrooms with shallots and butter. Then put them aside when done. I make Mushroom broth made with dried shiitakes. Added some salt and Fly by Jing Mala Powder (Which is not my favorite thing, but works well in stuff like this)
before putting it in the pot I browned the mushrooms in,
The instructions for the Brown Rice is to boil the liquid and then add the brown rice. Reduce to a bare simmer. The ratio is a 2:1, which I was skeptical about because in general Brown Rice needs more liquid. I shortened the recommended cooking time (45 minutes) by 5 minutes and when I lifted the lid, the liquid was all gone and the rice was starting to stick at the bottom. The rice was still a bit chewy, so I added about half a cup of liquid more and stirred the rice and cooked for another 10 minutes as I cooked the beef on a grill pan. Once that was all cooked through (which was quickly. I dumped in the cooked mushroom and beef into the pot. I poured in some good Sesame oil and then stirred it again and then let the flavors come together in a very warm covered pot for 15 minutes.
I was out of Green Onions, so I served it with some Chives and Crispy Shallots because they are always awesome… and it was so good. As I mentioned before, I like this rice because you can work with it. It doesn’t turn into a gummy mess if stir it to add things in once it’s cooked. You add add more water easy after the fact if you aren’t happy with the texture. It still takes on a lot of flavor.
I don’t know if this is as unique as their wild rice or some of their bean varieties. This rice didn’t taste or cook up any different from the Japanese brands I get a Tokyo Central or even from the bin at Sprouts. But it’s still very good. I plan to use the rest in this brown rice salad once we see the sun more than mid day…
I’m not a brown rice lover but I liked RG brown rice too - more texture and less mush than typical brown rice.
I know!!! I see so many recipes with pictures of brown rice dishes and the rice is all split and gross. Even Alton Brown… NO… This is why people hate brown rice. It’s either like eating nail clippings or the blandest baby food ever.
Nail clippings. 
What wine would you serve with this dish?
I should’ve asked what type of wine? I’ll look that bottle up for future but I’ve got live clams in the fridge for tomorrow. 
Any suggestions?
Light red with some acid and ideally under 13% alcohol, or a similar white, or a rich, full-bodied white.
A savagnin from the Jura would be wonderful.
