16
Dry Beans, Peas, and Lentils
The pressure cooker is ideal for preparing dry beans, peas, and lentils quickly . However, these foods have a tendency to froth and foam
during cooking, which could cause the vent pipe to become blocked . Therefore, it is necessary to follow these procedures:
Soaking
Soaking before pressure cooking is strongly recommended for dry beans and peas, except lentils and black-eyed peas . Benefits of soaking
include eliminating some of the water soluble starches that produce gas and create froth and foam during cooking, decreasing the cooking
time, and producing beans and peas that are more evenly cooked . Soaking can be done using the traditional or the quick-soak method .
After soaking, rinse and remove any loose skins .
Traditional Method:
Clean and rinse beans and peas; cover with three times as much water as beans or peas . Soak 4 to 8 hours . Drain .
Quick Method:
Clean and rinse beans and peas; cover with three times as much water as beans or peas . Bring beans or peas to a boil
and boil for 2 minutes . Remove from heat, cover, and let stand for 1 to 2 hours . Drain .
Cooking
Place beans, peas, or lentils in cooking pot in cooker body . Cover with fresh water and add 1 tablespoon vegetable oil to help minimize
the amount of froth and foam during cooking .
The cooking pot should never be more than ½ full with beans, peas, lentils, water,
and other ingredients.
After cooking is complete, allow pressure to drop of its own accord .
FOR DRY BEANS, PEAS, AND LENTILS, DO NOT FILL COOKING POT OVER ½ FULL!
Dry Beans, Peas, and Lentils Timetable
Soak beans and whole peas, according to information above . Lentils and black-eyed peas do not require soaking .
DO NOT COOK SPLIT PEAS.
Add 1 tablespoon vegetable oil to cooking liquid.
Close cover securely . Place quick pressure release valve on vent pipe . Press
BEANS
and adjust time,
if necessary, according to the times indicated in the timetable below .
After cooking is complete, allow pressure to drop of its own accord.
Note:
The timetable is meant to be a guide . Adjust time as necessary to produce beans you and your family prefer .
Beans, Peas, and Lentils
Cooking Time
Beans, Peas, and Lentils
Cooking Time
Black Beans
6–9 minutes
Lima Beans, baby
5–8 minutes
Black-Eyed Peas (not necessary to soak)
6–9 minutes
Navy Beans/Pea
5–8 minutes
Chickpeas/Garbanzo
14–17 minutes
Peas, whole, yellow or green, NOT split
13–16 minutes
Great Northern Beans
6–9 minutes
Pinto Beans
7–10 minutes
Kidney Beans
5–8 minutes
Red Beans
7–10 minutes
Lentils, brown or green (not necessary to soak)
6–9 minutes
Soy Beans, beige
12–15 minutes
Lima Beans, large
2–5 minutes
Lentil Curry
1 tablespoon vegetable oil
1 cup chopped onion
4½ cups chicken broth
1½ cups lentils
½ tablespoon ground coriander
½ tablespoon curry powder
½ teaspoon ground ginger
With cooking pot in cooker body, press
SAUTÉ
and preheat pot . Add oil and onion; sauté onion until translucent . Press
CANCEL
. Add
broth, lentils, coriander, curry powder, and ginger . Close cover . Place quick pressure release valve on vent pipe . Press
BEANS
. When
time is up, allow pressure to drop of its own accord .
6 servings
Savory White Beans
2 cups Great Northern Beans
3 cups chicken broth
1 cup chopped onion
1 cup sliced carrots
1 tablespoon minced garlic
1 tablespoon extra virgin olive oil
1 small bay leaf
½ teaspoon dried thyme
¼ teaspoon dried rosemary
½ teaspoon black pepper
• • • • • • •
Salt
Soak beans according to instructions above . Add all ingredients except salt to cooking pot . Close cover . Place quick pressure release
valve on vent pipe . Press
BEANS
. When time is up, allow pressure to drop of its own accord . Season to taste with salt .
7 servings
