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Hawkins Ventura Manual

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Precautions
•
Never fill cooker more than half. If frothing occurs, reduce
quantity by a further 10%. Legumes expand when cooked and
absorb water. Do not reduce water quantity below 1
1
∕2 cups.
•
Measure legumes. Pick over to remove stones, dirt and shriveled,
broken pieces and wash before cooking. To wash: place
legumes in a bowl. Cover with water and agitate gently. Remove
and discard floating pieces. Tip bowl to one side to drain off
water, keeping one hand on the edge of the bowl to prevent
legumes spilling. Repeat several times.
Soaking Legumes
You may or may not soak most legumes before pressure cooking.
Soaked legumes cook more evenly, more quickly and may taste better.
Soaking legumes and then discarding the soaking water can reduce
the water soluble complex sugars which may cause the discomfort
some people experience digesting legumes. If you soak legumes,
adding 1 tablespoon of vegetable oil for each cup of legumes while
pressure cooking helps reduce frothing. Unsoaked legumes froth less
and hold their shape better. Some legumes also retain more of their
colour when unsoaked. Two methods of soaking are:
1. To soak overnight: Put legumes in double their volume (enough
to cover) of cold water overnight.
2. To soak one hour: Put legumes in a pan. Pour boiling water over
legumes until they are covered by 1 inch
/
2.5 cm. Cover the pan and
allow to stand 1 hour.
Drain and rinse legumes. Remove any floating, loose skins before
cooking.
Pressure Cooking Legumes
1. Put legumes and water in cooker. The grid is not required. A
standard proportion is 3 cups of water for every 1 cup of legumes.
The quantity of water can be reduced or increased according to your
experience. Be sure the legumes are well covered with water.
Legumes absorb water while cooking. Do not fill cooker more
than half.
2. Adding 1 tablespoon of vegetable oil for every cup of legumes
helps reduce frothing – especially with soaked beans. Add
2 tablespoons of oil for every 1 cup of soybeans. Salt and acidic foods
such as tomatoes, ketchup, lemon juice, vinegar and molasses cause
the skins of the beans to harden and extend the cooking times
substantially. These are not ordinarily added while cooking. You may
add flavourings such as 1 clove garlic (minced or whole), 1 bay leaf
and/or a whole onion, according to your taste.
3. Boil. Skim off any scum with a slotted spoon. Close cooker.
Bring to full pressure on medium heat. Reduce heat
immediately when full pressure has been reached to prevent
frothing. Remove cooker briefly from heat if the steam seems to be
evacuating too forcefully. Heat should be the minimum necessary to
maintain pressure.
4. Time according to the chart. The times given are approximate –
the variety of legume, freshness, growing conditions affect cooking
time. Cook until ALL the legumes are cooked. Beans should be
cooked until they can be squeezed with thumb and finger or mashed
with your tongue against the roof of your mouth quite easily. Do not
eat legumes which are undercooked. The times given in the chart are
for "just cooked" legumes. Cook longer when softer legumes are
required, as for purées and soups.
… 27 …


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