For my site, the recipe card has total servings (here, it’s 6) and that takes all the ingredients in the recipe and divides the total calories by that number. Here, we have about 3/4 cup total yield for the dressing divided by 6 servings. So, a portion is roughly 2 tablespoons of dressing.

How much is considered a serving size? A Tablespoon or 2? It does not say.

If pressure cooking also yields hard beans, it’s not the recipe. It’s your beans. I’ve learned over the years that beans have a shelf life of one year, and I’ve even taken home beans from the store that are bad. It’s very frustrating, but it’s not the acid or the recipe. I was going to suggest, it could also be that your slow cooker operates at a lower temperature than mine but your comment about the pressure cooker confirms the issue. If you happen to have your beans around still, you could test my theory by cooking them after an 8 hour soak and see if they ever soften. Beans should soften after a simmer of 1 hour for sure.

Sounds like maybe your donuts didn’t rise. Check your yeast. It may be dead or if you used water that was over 115F, you may have killed it.

Sure can! Let me know if you have any questions about it.

I was concerned because I remembered reading that beans won’t cook properly with acids which prevent their cell walls from softening. I figured I must be wrong because look at these positive reviews. After it completely failed to soften the beans I tried to rescue it by pressure-cooking it but to no avail. My daughter suggested maybe the positive reviews were by people who prefer extra crunchy beans. How foolish of me to assume that everyone appreciates properly cooked beans. Cook your beans first, then use them for this dish.

Can you use a Ninja Creami?

Great sauce flavor!

Made this with tuna from the can and it was a hit.