67
PRESSURE COOKING DRY BEANS AND PEAS
The pressure canner is ideal for preparing dry beans and peas quickly. However,
dry beans and peas 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 instructions when pressure cooking
dry beans and peas:
1. Never fill the canner over the ½ full line. This includes the beans,
ingredients, and water.
2. Add 1 tablespoon vegetable oil for cooking.
3. Allow pressure to drop of its own accord.
Soaking Beans and Peas:
All beans and peas, except lentils and black-eyed
peas, should be soaked for even cooking and to remove water-soluble, gas-
producing starches. Use one of these two methods:
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 canner. Add fresh water to just cover the beans
and add 1 tablespoon vegetable oil.
Close cover securely. Place pressure regulator on vent pipe and cook at 103 kPa
(15 psi) according to the times in the chart on page 68.
For more firm beans for salads and side dishes, or 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.
01785 4033-017A CUL English weighted gauge induction canner.indd 67
01785 4033-017A CUL English weighted gauge induction canner.indd 67
12/13/19 10:34 AM
12/13/19 10:34 AM
