Presto 01781, Instructions And Recipes Manual

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68 69
DRY BEANS AND PEAS TIMETABLE
Soak beans and peas, except lentils and black-eyed peas, according to information
on page 67.
Add 1 tablespoon vegetable oil to cooking liquid . DO NOT COOK
SPLIT PEAS .
FOR DRY BEANS AND PEAS,
DO NOT FILL PRESSURE CANNER OVER 1 ⁄
2
FULL!
COOKING TIME
BEANS AND PEAS (MINUTES)
Adzuki 1 – 3
Anasazi 1 – 3
Black Beans 2 – 4
Black-eyed Peas 2 – 4*
+
Chickpeas (garbanzo) 7 – 10
Great Northern Beans 2 – 5
Kidney Beans 1 – 3
Lentils (brown, green) 3 – 5*
+
Lima Beans (large) 0 – 1
+ Lima Beans (baby) 1 – 3
Navy Beans (pea) 1 – 3
Peas (whole yellow, green) 6 – 9
Pinto Beans 3 – 6
Red beans 3 – 6
Soy beans (beige) 8 – 11
* cooking time is for unsoaked beans
+ add
1
⁄
2
to 1 teaspoon salt to soaking and cooking water to keep bean skins
intact .
The recipes on the next page are intended for pressure cooking and
should not be canned.
BOSTON BAKED BEANS
6 cups dried beans
1 lb . salt pork or bacon, diced
½ cup brown sugar
2 teaspoons dry mustard
1 cup molasses
1 cup catsup
4 onions, diced
Water
* * * * * *
Salt, as desired
Soak beans according to instructions on page 67. Drain and discard liquid. Heat
canner and sear salt pork or bacon. Remove excess drippings. Add beans, remaining
ingredients, and enough water to well cover beans.
Do not fill canner over ½ full .
Close cover securely. Place pressure regulator on vent pipe and COOK 35 MINUTES
at 15 pounds pressure. Let pressure drop of its own accord. Season to taste with salt.
12-15 servings.
SAVORY WHITE BEANS
4 cups navy beans
6 cups chicken broth
2 cups chopped onion
2 cups sliced carrots
1 1 ⁄
2
tablespoons minced garlic
2 tablespoons vegetable oil
2 small bay leaves
3
⁄
4
teaspoon thyme
1 ⁄
2
teaspoon rosemary
1
⁄
2
teaspoon black pepper
Salt, as desired
Soak beans according to instructions on page 67. Drain and discard liquid. Add all
ingredients except salt to canner. Close cover securely. Place pressure regulator on
vent pipe and COOK 2 MINUTES at 15 pounds pressure. Let pressure drop of its own
accord. Season to taste with salt. 12-15 servings.
LIMA BEANS WITH BACON
6 cups dried lima beans
1 lb . bacon, diced
Water
* * * * * *
Salt, as desired
Soak beans according to instructions on page 67. Drain and discard liquid. Heat canner
and brown bacon. Add beans and enough water to well cover beans.
Do not fill canner
over ½ full . Close cover securely. Place pressure regulator on vent pipe and COOK
3 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. Season to
taste with salt. 12-15 servings.