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Legumes are cholesterol-free, low in fat and high in proteins,
minerals, B vitamins and fiber. They are particularly valuable for
vegetarians and those wishing to reduce meat consumption.
Legumes tend to foam while cooking. This can be messy and/or
block the steam vent unless you take the precautions given on the
next page.
Legume Pressure Cooking Chart
Legume (1 cup)
Pressure Cooking Time in Minutes
Soaked Unsoaked
Adzuki Beans 6 14
Anasazi Beans 5 22
Black (Turtle) Beans 7 23
Black-eyed Beans 6 15
Cranberry Beans 10 30
Flageolet Beans 10 23
Garbanzo Beans (Chickpeas) 12 48
Great Northern Beans 5 35
Kidney Beans 11 40
Lentils Do not soak 6
Mung Beans Do not soak 8
Pinto Beans 6 30
Red Beans 6 30
Scarlet Runner Beans 12 22
Small Navy Beans 5 30
Soybeans (Add 2 tablespoons vegetable oil to reduce frothing.) 20 50
Do not pressure cook lima beans.
For each item: Water: 3 cups.
Allow to cool naturally.
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