dry beans and peas
The pressure cooker 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 use the following cautions
when pressure cooking dry beans and peas:
(1) Never fill the cooker over the
½
full line (this includes
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 —
Soaking is strongly recom-
mended for all beans and peas, except lentils and black-eyed peas,
for even cooking and to remove water-soluble, gas-producing
starches. Soaking can be done using the traditional or the quick-
soak 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. With heat control set at 250°, bring beans to
a boil and boil for 2 minutes. Turn control to OFF and remove heat
control. 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 cover securely. Place pressure regulator on vent pipe and
set heat control at 400°. Cook according to the times in the time-
table on page 53. 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!
DRY BEANS AND PEAS TIMETABLE
Soak beans and peas, except lentils and black-eyed peas, according to
information on page 52.
Add 1 tablespoon vegetable oil to cooking
liquid. DO NOT COOK SPLIT PEAS.
FOR DRY BEANS AND PEAS, DO NOT FILL PRESSURE COOKER OVER
1
⁄
2
FULL!
COOKING TIME
BEANS AND PEAS
(MINUTES)
Adzuki
1 – 3
Anasazi
1 – 3
Black beans
2 – 4
Black-eyed peas
2 – 4*
+
Chickpeas (garbanzo)
7 – 10
Great Northern beans
2 – 5
Kidney beans
1 – 3
Lentils (brown, green)
3 – 5*
+
Lima beans (large)
0 – 1
+
Lima beans (baby)
1 – 3
Navy beans (pea)
1 – 3
Peas (whole yellow, green)
6 – 9
Pinto beans
3 – 6
Red beans
3 – 6
Soy beans (beige)
8 – 11
* cooking time is for unsoaked beans
+ add
1
⁄
2
to 1 teaspoon salt to soaking and cooking water to keep bean skins intact.
Preheat pressure cooker at 325° for 5 minutes. Pour oil into cooker and sauté onions. Add
water, lentils, coriander, curry powder, and ginger. Close cover securely. Place pressure
regulator on vent pipe and set heat control at 400°. When pressure regulator begins a
rocking motion,
cook 3 minutes
. When cooking time is complete turn control to OFF
and remove heat control.
Let pressure drop of its own accord.
Stir in salt.
Nutrition Information Per Serving
4 servings
190 Calories, 2 g Fat, 0 mg Cholesterol
LENTIL CURRY
1 tablespoon vegetable oil
3
⁄
4
cup chopped onion
3 cups water
1 cup lentils
1
⁄
2
tablespoon coriander
1
⁄
2
tablespoon curry powder
1
⁄
2
teaspoon ground ginger
• • • • • • •
1
⁄
2
teaspoon salt
52
53