14
15
Dried Beans
• Before cooking dried beans, pick over and discard any broken or shriveled beans or
bits of dirt and debris. Rinse beans and drain.
• Beans may be soaked overnight, but the pressure cooker allows you to cook beans
without presoaking.
• Onions, garlic, celery, sprigs of fresh herbs or a bay leaf may be added for additional
flavour. Do not salt before cooking as salt inhibits cooking.
• Cook beans in large batches (1 pound beans [500 g] + 8 cups [2 L] water +
seas onion, garlic, herbs to taste + 4 teaspoons [60 ml] oil) and freeze in
1-cup [250 ml] amounts to add to other dishes.
• Never fill pressure cooker more than one-third full when cooking beans.
• Add 2 teaspoons [10 ml] oil per cup of beans to prevent foaming.
• After cooking beans, clean lid, gasket, steam release valve, and float valve carefully.
• When cooking beans, use High Pressure and Natural Pressure Release.
• If beans are not completely cooked (this is partially dependent on the age of the dried
beans, something you will have no control over) select Simmer and allow the beans
to simmer until cooked tender. As with vegetables it is better to undercook and allow
to simmer to complete cooking.
RECIPES
Appetizers, Beans,
Grains, Salads
Artichokes. . . . . . . . . . . . . . . . . . . . 16
Fava Bean Purée. . . . . . . . . . . . . . . 16
Hummus . . . . . . . . . . . . . . . . . . . . . 17
Savory Gorgonzola Cheesecake . . . 17
Not the Same Old Three-Bean Salad . 18
Soups
Pasta e Fagioli . . . . . . . . . . . . . . . . 19
Cuban Black Bean Soup. . . . . . . . . 20
Lentil Soup . . . . . . . . . . . . . . . . . . . 20
Mushroom Barley Soup . . . . . . . . . 21
Brown Beef Stock . . . . . . . . . . . . . . 21
Side Dishes
Garlic & Herb Smashed Potatoes . . 22
Sweet Potato Purée . . . . . . . . . . . . 22
Rice Pilaf. . . . . . . . . . . . . . . . . . . . . 23
Corn Pudding . . . . . . . . . . . . . . . . . 23
Beet Salad with Feta,
Toasted Walnuts &
Champagne Vinaigrette. . . . . . . . . . 24
Entrées
Risotto Primavera . . . . . . . . . . . . . . 25
Risotto with Shrimp, Sugar Snap Peas
& Tarragon . . . . . . . . . . . . . . . . . . . 25
Chicken with Herb Dumplings . . . . 26
Curried Chicken Salad
with Apples & Almonds. . . . . . . . . . 27
Turkey Chili . . . . . . . . . . . . . . . . . . . 28
Meat Sauce for Pasta . . . . . . . . . . . 28
Mediterranean Brisket of
Beef/Pot Roast . . . . . . . . . . . . . . . . 29
Classic Beef Stew. . . . . . . . . . . . . . 30
Veal Shanks with Mushrooms
& Sun-Dried Tomatoes . . . . . . . . . . 30
Pork Chops with Balsamic, Onions
& Figs . . . . . . . . . . . . . . . . . . . . . . . 31
Pork Barbecue . . . . . . . . . . . . . . . . 32
Sausages with Peppers
& Onions . . . . . . . . . . . . . . . . . . . . . 32
Corned Beef with Vegetables . . . . . 33
Desserts
Lemon Cheesecake . . . . . . . . . . . . 33
Creamy Rice Pudding . . . . . . . . . . . 34
Ginger Steamed Pears with Vanilla
Bean Mascarpone Cream . . . . . . . . 34
Beans
(1 cup [250 ml])
Cooking Time
(soaked overnight)
Cooking Time
(unsoaked)
Yield
Black beans
20 to 25 minutes
28 to 32 minutes
2 cups
(500 ml)
Cannellini
18 to 22 minutes
33 to 38 minutes
2 cups
(500 ml)
Chickpeas
(Garbanzo Beans)
35 to 40 minutes
50 to 60 minutes
2½ cups
(625 ml)
Great Northern
25 to 30 minutes
30 to 35 minutes
2¼ cups
(550 ml)
Lentils
N.A.
8 to 10 minutes
2 cups
(500 ml)
Pinto
20 to 24 minutes
2¼ cups
(550 ml)
Navy Beans
22 to 25 minutes
30 to 35 minutes
2 cups
(500 ml)
Red Beans
22 to 25 minutes
30 to 35 minutes
2 cups
(500 ml)
Soybeans
26 to 33 minutes
33 to 40 minutes
1¼ cups
(300 ml)
3 cups (750 ml)
4¼ cups (1.2 L) + 2 tablespoons (30 ml)
butter or oil
7½ to 8 cups (1.8-2 L)
4 cups (1 L)
5 cups (1.25 L) + 2 tablespoons (30 ml)
butter or oil
11 to 12 cups (2.75-3 L)
