= Borlotti beans
{wiki=Cranberry_bean}
This looks a lot like the beans that <Brazilians> venerate and can be easily found in the <United Kingdom> as of 2020.
The more exact type seems to be <pinto bean>, but this is close enough.
2021-03: same but 2.5 teaspons, seems to be the right ammount.
2021-02-10: attempt 3: 500g 1 hour 30 minutes no pressure, uncontrolled water. Salt with one chorizo: put 3 teaspoons, it was a bit too much, going to do 2 next time and see.
2020-12-14: attempt 3: 250g of beans, 1.5l of water, 30 minutes pressure.
2020-11-30: attempt 2: 275ml of dry beans, about 50% of 500g bag, putting 1650 ml (6x) of water on pressure cooker Still had to throw out some water.
Density dry raw: 216 g/250 ml = 432 g / 500 ml = 500 g / 580 ml = 864 g/L
500 g dry expands to in water after 12 hours: 1200 ml
Therefore 500 g dry = 864 / 2 L = 432 ml expands about 3x.
Therefore, to the maximum 2.5L of the cooker with 8x https://www.oliviascuisine.com/brazilian-style-beans/[dry volume water from this recipe] I can use:
``
2500 = volume expanded bean + volume water = 3 volume dry bean + 8 volume dry bean = 11 volume dry bean
``
and so:
``
volume dry bean = 2500/11 = 227ml
``
which is about 227 / 580 = 40% of the 500 g bag.
After first try, I found that 8x volume of water is way, way too much. Going to try 6x next time.