Beans

Dry beans made earlier.

Dry beans are fast under pressure even not soaked. With or without pressure the acid, like tomato and molasses, must be held back until the beans are nearly finished or the  surface of each individual bean will toughen. This is true for starches like potato and it is a thing that can be used. For instance, if you intend to have soaked beans cook all day in a slow cooker, it might do to have them tougher depending on the size of the bean.

It was nice having this pile of beans around rather plain with tomato. Each serving was adjusted with various flavor imparting elements when the bowl of leftover beans was reheated so having it plain was convenient as nearly blank slate and each serving was different.