22
SOAKING BEANS AND PEAS
Soaking is strongly recommended for all beans and peas, except lentils and black-eye peas, for even cooking and to remove water-soluble,
gas-producing starches. Soaking can be done using the traditional or the quick method.
Traditional method:
Clean and rinse beans; cover with three times as much water as beans. Soak 4 to 8 hours. Drain.
Quick method:
Clean and rinse beans; cover with three times as much water as beans. Bring beans to a boil and boil for 2 minutes.
Remove from heat, cover, and let stand for 1 to 2 hours. Drain.
COOKING BEANS AND PEAS
After soaking, rinse beans and remove any loose skins. Place beans in pressure cooker. Add fresh water to just cover the beans and add
1 tablespoon vegetable oil. Close the cover securely. Place the PressureTru
indicator on the vent pipe and
cook at HIGH PRESSURE
according to the times in the timetable below. For more firm beans for salads and side dishes and when cooking less than 2 cups of beans
or peas, use the shorter time. For soups and stews, use the longer time.
After cooking is complete, allow pressure to drop of its own
accord .
FOR DRY BEANS AND PEAS, DO NOT FILL PRESSURE COOKER OVER ½ FULL!
OPERATING THE COOKER WITHOUT COOKING LIQUID OR
ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER.
DRY BEANS AND PEAS TIMETABLE
Soak beans and peas, except lentils and black-eyed peas, according to information above.
Add 1 tablespoon vegetable oil to cooking
liquid . Do not cook split peas .
FOR DRY BEANS AND PEAS, DO NOT FILL PRESSURE COOKER OVER ½ FULL!
Beans and Peas
Cooking Time (Minutes)
Beans and Peas
Cooking Time (Minutes)
Adzuki
1 to 3
Anasazi
1 to 3
Black Beans
2 to 4
Black-Eyed Peas
2 to 4*
Chickpeas (ga
7 to 10
Great Northern Beans
2 to 5
Kidney Beans
1 to 3
Lentils (brown, green)
3 to 5*
Lima Beans (large)+
0 to 1
Lima Beans (baby)+
1 to 3
Navy Beans (pea)
1 to 3
Peas (whole yellow, green)
6 to 9
Pinto Beans
3 to 6
Red Beans
3 to 6
Soy Beans (beige)
8 to 11
* Cooking time is for unsoaked beans
+ Add ½ to 1 teaspoon salt to soaking and cooking water to keep bean skins intact.
LENTIL CURRY
1 tablespoon vegetable oil
1½ cups chopped onion
6 cups water
2 cups lentils
1 tablespoon coriander
1 tablespoon curry powder
1 teaspoon ground ginger
• • • • • • •
1 teaspoon salt
Pour vegetable oil into cooker. Turn heat selector to medium and sauté onions. Add water, lentils, coriander, curry powder, and ginger.
Close cover securely. Place the PressureTru
indicator on the vent pipe and
cook 3 minutes at HIGH PRESSURE . Let pressure drop
of its own accord .
Stir in salt.
Nutrition Information Per Serving
8 servings, 190 Calories, 2 g. Fat, 0 mg. Cholesterol
BAKED BEANS
2 cups navy beans
3 cups water
¼ cup catsup
¼ cup molasses
1 8-ounce slice uncooked ham, diced
1 medium onion, minced
⅓ cup brown sugar
½ teaspoon dry mustard
¼ teaspoon black pepper
• • • • • • •
Salt to taste
Soak beans according to instructions on pages 21 and 22. Drain. Add drained navy beans and remaining ingredients except salt to cooker.
Close cover securely. Place the PressureTru
indicator on the vent pipe and
cook 35 minutes at HIGH PRESSURE . Let pressure
drop of its own accord .
Nutrition Information Per Serving
6 servings, 264 Calories, 4 g. Fat, 5 mg. Cholesterol
