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6
DRIED BEANS
Before cooking dried beans, pick over and discard any broken or
shriveled beans, 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 flavor.
Do not salt before cooking as salt inhibits cooking.
Cook beans in large batches (200g beans + 4 cups water + seasoning + onions, garlic,
herbs to taste and 2 teaspoons oil), freeze in 1-cup amounts to add to other dishes later.
Never fill pressure cooker more than one-third full when cooking beans.
Add 2 teaspoons oil per cup of beans to prevent foaming.
After cooking beans, clean lid, seal, 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 tender. As with vegetables it is better to under cook and allow to simmer to
complete cooking.
Beans Cooking Time Cooking time Yield
(1 cup) (Soaked overnight) (Unsoaked)
Black Beans 20 to 25 minutes 28 to 32 minutes 2cups
Cannellini 18 to 22 minutes 33 to 38 minutes 2 cups
Chickpeas 20 to 40 minutes 40 to 60 minutes 2
1
/2 cups
Lentils N/A 8 to 10 minutes 2 cups
Red beans 22 to 25 minutes 30 to 35 minutes 2 cups
Soybeans 26 to 33 minutes 33 to 40 minutes 1
1
/4 cups
15


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