30
31
Dry Beans, Peas, and Lentils Timetable
Soak beans and whole peas, according to information on page 30. Lentils and black-eyed
peas do not require soaking.
Add 1 tablespoon vegetable oil to cooking liquid. DO
NOT COOK SPLIT PEAS.
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.
FOR DRY BEANS, PEAS, AND LENTILS,
DO NOT FILL COOKING POT OVER ½ FULL!
BEANS, PEAS, AND LENTILS
COOKING TIME
(Minutes)
Black Beans
6–9
* Black-Eyed Peas
6–9
Chickpeas (garbanzo)
14–17
Great Northern Beans
6–9
Kidney Beans
5–8
* Lentils (brown, green)
6–9
Lima Beans (large)
2–5
Lima Beans (baby)
5–8
Navy Beans (pea)
5–8
** Peas (whole yellow, green)
13–16
Pinto Beans
7–10
Red Beans
7–10
Soy Beans (beige)
12–15
*It is not necessary to soak.
**Do not cook split peas.
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.
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.
After soaking, rinse and remove any loose skins.
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!
