22
19
BEANS
Pressure-cooked beans are tender in record time. But since they can't be counted on
to hold their shape, plan to use pressure-cooked beans for soups or stews rather than
for bean salads.
GENERAL TIPS:
• Set dried beans in a strainer or colander and rinse well. Discard any broken beans.
• Pre-soaking beans is optional, but encourages more even cooking and aids
digestibility. If time permits, soak beans in ample water to cover for 6 to 8 hours or
overnight. Drain and rinse. Cook beans in fresh water.
• If you wish, add some onion, bay leaves, and garlic to flavor the beans and broth.
Strained bean broth may be used as a base for soups and stews.
• Since the time required to cook beans varies from batch to batch, it is best to do the
majority of cooking under pressure and then finish off the beans by cooking them
uncovered on the BROWN setting.
• Add salt during the final few minutes of cooking. Adding salt at the beginning may
harden bean skins and prevent proper cooking.
• Leftover beans may be frozen in convenient portion sizes.
PRECAUTIONS WHEN COOKING BEANS:
• When cooking beans alone (rather than in a soup or stew), never fill cooker more
than one-third full.
• Always add at least 2 teaspoons of oil per cup of dried beans to control foaming
action.
• Let the pressure come down naturally to avoid ejecting liquid from the vent and to
prevent bean skins from splitting.
• Take great care when removing the lid as there will be considerable steam in the
cooker.
• Clean the Pressure Regulator Knob, Steam Release Valve, Safety Valves and Rubber
Gasket thoroughly after cooking beans.
BASIC RECIPE FOR BEANS
This recipe calls for 1 pound (about 2 1/2 cups) dried beans which will yield 5 to 6
cups cooked beans. You may cut this recipe in half, if you wish, but
DO NOT
COOK
MORE THAN THIS AMOUNT.
1 pound beans, picked over and rinsed (preferably pre-soaked; see above)
2 quarts water
2 tablespoons vegetable oil
1 onion, peeled and halved (optional)
2 bay leaves (optional)
2 or 3 cloves garlic, peeled and crushed (optional)
Salt to taste (add after cooking under pressure)
1. Place beans, water, oil, and any optional ingredients in the Removable Cooking
Pot.
2. Pull Lid Handles apart and set Lid on Cooker. Slide Safety Lock to LOCK position.
Point Pressure Regulator Knob to PRESSURE.
3. Set Pressure Mode for HIGH and cook time according to type of bean (see follow-
ing chart). Press START.
4. When cooker beeps three times, STOP light will illuminate. If time permits, allow
pressure to come down naturally until the red Pressure Indicator Rod drops, about
30 minutes. Otherwise, allow pressure to come down naturally for 20 minutes and
quick-release remaining pressure by pressing Quick Steam Release Button in short
bursts.
FRUIT
The pressure cooker is good for stewing dried fruits or making quick compotes. You
can also make a variety of recipes using fresh fruit, including whole, stuffed fresh
apples, applesauce (see page 23), or wine-poached pears.
DRIED FRUIT
• Consult chart below and use minimum timing for moist dried fruit and maximum tim-
ing if fruit is leathery and dry.
• You can mix fruits that have different cooking times if you don't mind that quicker-
cooking fruits will become very soft.
• You can combine dried and fresh fruit in a compote, but keep in mind that the fresh
fruit is likely to "melt down" into a sauce.
• If you wish, add a few tablespoons of fruit liquor before or after cooking.
• Do not cook dates under pressure as they dissolve into mush.
• Do not fill cooker more than half full.
BASIC RECIPE FOR DRIED FRUIT
4 cups dried fruit
3 cups water
A few thin slices lemon (optional)
1. Place fruit, water, and lemon (if using) in Removable Cooking Pot.
2. Pull Lid Handles apart and set Lid on Cooker. Slide Safety Lock to LOCK position.
Point Pressure Regulator Knob to PRESSURE.
3. Set Pressure Mode for HIGH and cook time according to type of fruit (see chart
below). Press START.
4. When cooker beeps three times, STOP light will illuminate.
5. Quick-release pressure by pressing Quick Steam Release Button in short bursts.
6. If fruit is not sufficiently tender, replace Lid and steam (see page 12) until done.
7. Remove Lid with special care as there will be a fair amount of steam.
Makes 4 cups
COOKING TIMES FOR DRIED FRUIT
DRIED FRUIT
Apple rings or slices
Apricots
Cranberries
Figs
Peaches
Pears
Prunes
Raisins
MINUTES UNDER HIGH PRESSURE
0*
1
1
3-4
3-4
4-5
1-2
1
*Set cook time for 1 minute, but as soon as Pressure Indicator Rod comes up, press
STOP and allow pressure to come down naturally.
