Shelli McConnell
Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens Test Kitchen before moving into an editorial position within Meredith Corporation. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. Shelli loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen.
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Comments (5)
What are the cooking time & temperature if beans are cooked in a:
1) CROCKPOT/slow cooker or
2) On the stovetop, please??
What’s the cooking time & temperature if beans are cooked in a crackpot/slow cooker or on the stovetop, please??
Delicious and versatile. I don’t have an Instapot so I used a crock pot and just increased the cooking time. Beans freeze well, so I made 2 pounds and froze in individual portions to add to rice or grits or salads. Really good with grits and fresh tomato!
I dont have an insta pot or pressurr cooker?
The Instant Pot can be replaced by a good (and cheap) crockpot with a high, low, and warm setting. There’s no need for this aggressively marketed product. It seems they have reached this web site and organization with their ridiculous and aggressive marketing that has convinced many people that this is a necessary tool. It is not. I am a trained chef and had to discard almost everything in my kitchen because of massive hurricane damage. I am doing just fine with the small kitchen appliances I have, and crockpots and an electric wok are the workhorses in my house. You don’t need an Instant Pot for this.